Chicken Chili Verde Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
250 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Chicken Chili Verde Recipe
Description
The Chicken Chili Verde Recipe combines sautéed onions, garlic, and chopped poblanos and jalapenos to start, providing a depth of flavor before adding tomatillos and whole chicken pieces. Ground cumin, coriander, oregano, and a bay leaf add aromatic seasoning, while chicken broth provides the liquid for simmering. The tomatillos soften and blend with the broth when pureed, resulting in a chunky but cohesive sauce that balances acidity and mild heat. The chicken is shredded and reincorporated, creating tender bites throughout.
The sauce’s fresh tomatillo tang and gentle bite from the peppers define the dish’s character. This chili verde pairs well with simple sides like rice or warm tortillas and can be garnished with cilantro, avocado slices, and lime wedges to enhance brightness and creaminess. The recipe is suited to a filling meal with balanced, bright flavors.
If you don’t have an immersion blender, the cooked vegetables can be carefully transferred to a stand blender in small batches and pureed then returned to the pot. This step smooths the chili's texture without completely liquefying it, keeping some chunks of tomatillo.
Ingredients
- 2 tablespoons olive oil
- 1 large onion peeled and chopped
- 6 cloves garlic peeled and minced
- 4 poblano pepper seeded and chopped
- 1-2 jalapeno pepper seeded and chopped
- 1 pound tomatillos
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 tablespoon oregano dried
- 1 teaspoon salt
- 1 bay leaf
- 2 1/2 pounds chicken breasts, thighs, or both, boneless
- 4 cups chicken broth
- 1/2 cup cilantro chopped
- cilantro possible garnishes
- avocado
- lime
Instructions
- Peel and wash the tomatillos so they are not sticky. Then cut the tomatillos into quarters. Prep the remaining vegetables.
- Set a large 6 quart stock pot over medium heat. Add the oil, onions, garlic, and chopped peppers. Sauté for 5-8 minutes.
- Stir in the tomatillos. Then add the whole raw chicken pieces to the pot. Add all spices and seasoning. Pour in the broth. Stir and push the chicken pieces to the bottom of the pot.
- Simmer the chili for 25-30 minutes, until the largest piece of chicken is cooked through. Use tongs to move the chicken pieces to a cutting board.
- Remove the bay leaf. Then use an immersion blender to puree the vegetables and broth base. It does not have to be totally smooth, but the chunks of tomatillos should be blended in.
- Meanwhile, use two forks to shred the chicken. Then stir the chicken shreds back into the chili.
- Taste, then salt and pepper as needed. Finally, stir in the chopped cilantro. Serve warm as-is, or with lime wedges and sliced avocado.
Notes
- If you lack an immersion blender, puree cooked vegetables in a standard blender in batches and stir back into the pot carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 250kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 891mg | 37% |
| Potassium | 969mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 71.3mg | 79% |
| Calcium | 63mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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