0 from 96 votes
Chicken Chili Verde Recipe
A lean low carb green chili recipe that fits neatly into a Paleo and Whole 30 diet! It's gluten free, grain free, dairy free... And delicious!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 250 kcal
Course:
Main Course , Soup
Cuisine:
Mexican
Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 6 cloves garlic, peeled and minced
- 4 poblano peppers, seeded and chopped
- 1-2 jalapeno peppers, seeded and chopped
- 1 pound tomatillos
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 bay leaf
- 2 1/2 pounds boneless chicken (breasts, thighs, or both)
- 4 cups chicken broth
- 1/2 cup chopped cilantro
- Possible garnishes: cilantro, 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.
Cup of Yum
Notes
- Don't have an immersion blender?
- Use a large slotted spoon to scoop the tomatillos, onions, and peppers into a standard blender. Open the vent and over the lid with a towel for safety. Puree. Then stir the vegetable slurry back into the broth.
Nutrition Information
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
(28%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
455IU
(9%)
Vitamin C
71.3mg
(79%)
Calcium
63mg
(6%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 250
% 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.