Soups & Stews > Chilis > Chicken Chili > Green Chicken Chili (Chili Verde) Recipe

Authentic Green Chicken Chili (Chili Verde)

This Green Chicken Chili Verde recipe is a flavorful and comforting dish, perfect for a chilly evening. Made with tender chicken, roasted tomatillos, and a blend of aromatic spices, it's a delicious twist on traditional chili. Enjoy this easy-to-follow recipe for a satisfying and healthy meal.

Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Servings
6-8
Ingredients
  • 2 lbs Boneless, skinless chicken thighs
  • 1 lb Tomatillos
  • 2 Poblano peppers
  • 1-2 Jalapeño peppers
  • 1 medium Yellow onion
  • 4 cloves Garlic
  • 6 cups Chicken broth
  • 2 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil
  • 1/4 cup Cilantro
  • Lime wedges

Roasting the Vegetables

Preheat your oven to 400°F (200°C). Remove the husks from the tomatillos and rinse them. Halve the poblano peppers and remove the seeds. Place the tomatillos, poblano peppers, and jalapeño peppers on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 20-25 minutes, or until the tomatillos are softened and slightly charred.

Blending the Sauce

Let the roasted vegetables cool slightly. In a blender or food processor, combine the roasted tomatillos, poblano peppers, jalapeño peppers, onion, garlic, cumin, oregano, salt, and pepper. Blend until smooth. Add a little chicken broth if needed to achieve a smooth consistency.

Cooking the Chicken

Cut the chicken thighs into bite-sized pieces. In a large pot or Dutch oven, heat the remaining olive oil over medium-high heat. Add the chicken and cook until browned on all sides. This usually takes about 5-7 minutes.

Simmering the Chili

Pour the blended sauce over the chicken. Add the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the chicken is very tender. The longer it simmers, the more the flavors will meld together.

Finishing Touches

Shred some of the chicken with two forks. This will thicken the chili slightly. Stir in the chopped cilantro. Taste and adjust seasoning as needed. Serve hot, garnished with more cilantro and lime wedges.

Nutrition Facts Estimated per 100g of product

Calories: 80 kcal, Protein: 8g, Fat: 4g, Carbohydrates: 3g, Fiber: 1g

Other Considerations for Nutrition

This recipe is naturally gluten-free. To reduce sodium, use low-sodium chicken broth. Adjust the amount of jalapeño pepper to control the spice level.

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FAQ

  • Can I make this in a slow cooker?

    Yes! Brown the chicken as directed, then transfer to a slow cooker. Add the blended sauce and chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Can I freeze this chili?

    Yes, Green Chicken Chili Verde freezes very well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.
  • What can I serve with this chili?

    This chili is delicious served with rice, tortillas, sour cream, cheese, or avocado.