chicken verde chili recipe

Written ByJenny Smyth Posted on
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The Best chicken verde chili recipe

I’m so excited to share this recipe with you, it’s one of my family’s favorites and we make it all the time. This chicken verde chili recipe is a staple in our household, and I think it’s because of the combination of flavors and textures that make it so unique.

The green tomatillo sauce gives it a nice tanginess that complements the richness of the chicken and beans. And let’s not forget the spice level – it’s just right, not too hot but still packs a punch.

My kids love helping me make this recipe, they get to learn about different spices and how to chop up fresh herbs. We often make it on weekends when we have family gatherings or game nights, and it’s always a crowd-pleaser.

Plus, it’s super easy to make in bulk and can be stored for later use, which makes it perfect for meal prep or a quick lunch on-the-go. I’ve tried many different versions of this recipe over the years, but this one remains my go-to because of its simplicity and adaptability.

You can adjust the spice level to your liking and add in any extra ingredients you like – my favorite addition is a can of diced tomatoes for added moisture and flavor.

Chicken Verde Chili

4.9 from 1589 votes

A hearty and flavorful chili made with tender chicken and a tangy tomatillo-based green sauce. This dish is perfect for a comforting weeknight meal and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 1/2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 1/2 cups chicken broth, low sodium
2 (4-ounce) cans diced green chiles, mild or hot
1 (15-ounce) can white hominy, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro, for garnish
1/2 cup shredded Monterey Jack cheese, for serving
1/4 cup sour cream, for serving
1 lime, cut into wedges, for serving

For the Verde Sauce

1 pound tomatillos, husked and rinsed
1 medium poblano pepper
1/2 cup fresh cilantro leaves
1/4 cup chopped white onion
2 cloves garlic
1 jalapeño pepper, seeded if desired
1/2 teaspoon salt

👨‍🍳Directions

1Preheat the broiler with a rack about 6 inches from the heat source.
2Place the tomatillos and poblano pepper on a baking sheet and broil for 5 to 7 minutes, turning once, until the skins are charred and blistered.
3Remove from the oven, let cool slightly, then peel the poblano and remove its stem and seeds.
4In a blender, combine the broiled tomatillos, peeled poblano, 1/2 cup cilantro, 1/4 cup onion, 2 garlic cloves, jalapeño, and 1/2 teaspoon salt.
5Blend until smooth, about 30 seconds.
6Set the verde sauce aside.
7Season the chicken breasts with salt and pepper.
8In a large pot or Dutch oven, heat the olive oil over medium-high heat until shimmering.
9Add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
10Transfer the chicken to a plate and let it rest.
11Reduce the heat to medium and add the diced onion to the pot.
12Cook, stirring occasionally, for 3 to 4 minutes until softened.
13Add the minced garlic and cook for 30 seconds until fragrant.
14Pour the prepared verde sauce into the pot, along with the chicken broth, diced green chiles, hominy, cannellini beans, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
15Stir to combine and bring the chili to a gentle boil over medium-high heat.
16Shred the cooked chicken into bite-sized pieces using two forks.
17Add the shredded chicken back to the pot.
18Reduce the heat to low and let the chili simmer uncovered for 10 to 15 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
19Taste the chili and adjust seasoning with additional salt and pepper if needed.
20Ladle the chili into bowls and garnish with fresh cilantro, shredded Monterey Jack cheese, a dollop of sour cream, and a squeeze of lime juice.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Blender or food processor
Baking sheet
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 32g🥦Dietary Fiber: 7g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a spicier chili, leave the seeds in the jalapeño or use hot diced green chiles. The chili can be stored in an airtight container in the refrigerator for up to 4 days and tastes even better the next day.

Watch Video Of How Chicken Verde Chili Works

Storing this chicken verde chili is simple. Let it cool completely, then transfer it to an airtight container and keep it in the fridge for up to four days. The flavors actually get better after a day or two as everything melds together.

To reheat, I usually put it in a pot on the stove over medium low heat, stirring occasionally, and add a little chicken broth or water if it has thickened too much. You can also microwave individual portions in a bowl for about two minutes, but stovetop gives the best texture. When it comes to serving, this chili is incredibly versatile.

I love to ladle it into bowls and top it with fresh cilantro, diced avocado, a squeeze of lime, and some crumbled cotija cheese. It also works great over rice, with warm tortillas on the side, or even as a filling for tacos or burritos. For family gatherings, I set up a little topping bar so everyone can customize their bowl.

This recipe always disappears fast at potlucks and weeknight dinners alike, and I am confident it will become a favorite in your home too.

❓ Frequently Asked Questions About Chicken Verde Chili

1. Can I use chicken breast instead of chicken thighs?

Yes, you can use boneless skinless chicken breasts instead of thighs. Just be careful not to overcook them because breasts can dry out faster. I recommend shredding the chicken after it simmers for about 20 minutes and then letting it sit in the hot chili off the heat for a few minutes to stay moist.

2. How do I make this chili spicier or milder?

To control the heat, adjust the amount of jalapeno or serrano peppers you use. For a milder chili, remove the seeds and membranes from the peppers before blending. For more heat, leave the seeds in or add an extra pepper. You can also stir in a pinch of cayenne or chipotle powder at the end.

3. Can I make chicken verde chili in a slow cooker or Instant Pot?

Absolutely. For a slow cooker, brown the chicken and onions first, then transfer everything to the slow cooker with the blended sauce and cook on low for 6 to 8 hours. For an Instant Pot, use the saute function to brown the chicken and onions, then pressure cook on high for 15 minutes with a natural release. Both methods work great.

4. What can I use instead of tomatillos?

If you cannot find fresh tomatillos, you can use canned tomatillos (drained) or a combination of green tomatoes and a squeeze of lime juice. Another option is to use a jar of salsa verde as a shortcut, just look for one with tomatillos as the first ingredient for the best flavor.

5. How do I store and reheat leftovers?

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a pot on the stove over medium low heat, adding a splash of chicken broth or water if it has thickened too much. You can also microwave individual portions in a microwave safe bowl for 2 to 3 minutes, stirring halfway through.

6. What toppings go well with chicken verde chili?

I love topping this chili with fresh cilantro, diced avocado, crumbled cotija cheese, and a squeeze of lime. Sour cream or Greek yogurt adds a nice coolness. You can also serve it with warm tortillas, tortilla chips, or over rice to make it a more complete meal.

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