White Chicken Chili Verde — Roasted Green Chile Recipe

This is the brighter, tangier cousin of classic white chicken chili — leaning hard into roasted green chiles and tomatillos for a pot that tastes fresh and a little zippy rather than creamy and mellow. "Verde" means green, and here it comes from a base of tomatillos, poblanos, and green chiles blended into the broth, giving the chili a gentle tartness and a deeper vegetal warmth. It's for the cook who finds the standard version a touch too rich and wants something with more edge and lift. Still mild, still white-chili at heart — just with the volume turned up on the green.

Excellent over rice or with warm corn tortillas. Extra cilantro and lime at the table sharpen the verde character.

Canned salsa verde (about 2 cups) can stand in for the roasted-tomatillo step in a pinch — less depth, much faster.