chicken verde chili recipe

Written BySheba G Updated On
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The Best chicken verde chili recipe

I’ve been making this chicken verde chili recipe for years, and it’s a staple in our household. It’s a perfect blend of flavors and spices that will leave you wanting more.

The dish is a variation of the traditional Mexican chili verde, but with a twist that makes it even more delicious. I love how the green tomatillo sauce adds a tangy and slightly sweet flavor to the hearty chicken and beans.

My family and kids absolutely adore this recipe, and it’s always a hit at our family gatherings. Whether you’re looking for a comforting meal on a cold winter day or a flavorful option for a weeknight dinner, this chicken verde chili recipe is sure to please.

It’s also incredibly easy to make, requiring minimal prep time and effort. I’ve experimented with various ingredients over the years, but this version remains my favorite.

The key to making this recipe is using high-quality ingredients, such as fresh cilantro and authentic green tomatillos, which elevate the dish to a whole new level. With its rich flavors and textures, this chicken verde chili recipe is sure to become a favorite in your household too.

Chicken Verde Chili

4.8 from 502 votes

A hearty and flavorful chili made with tender chicken and a vibrant green tomatillo sauce. This dish is simmered with white beans and green chiles for a satisfying meal.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 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
3 cloves garlic, minced
1 (28 ounce) can tomatillos, drained and rinsed
2 (4 ounce) cans diced green chiles
1 (15 ounce) can white beans (cannellini or great northern), drained and rinsed
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For Garnish (optional)

Fresh cilantro, chopped
Sour cream
Diced avocado
Shredded Monterey Jack cheese
Lime wedges

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat.
2Add the chicken breasts and cook for 5 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
3Remove the chicken to a plate and set aside.
4Reduce heat to medium and add the diced onion to the pot.
5Cook for 4 to 5 minutes until softened and translucent, stirring occasionally.
6Add the minced garlic and cook for 1 minute until fragrant.
7Add the drained tomatillos, diced green chiles, chicken broth, cumin, oregano, salt, and pepper to the pot.
8Stir to combine, scraping up any browned bits from the bottom.
9Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
10Using two forks, shred the cooked chicken into bite-sized pieces.
11Add the shredded chicken and the drained white beans to the pot.
12Stir well and continue to simmer for 10 minutes to allow the flavors to meld.
13Taste the chili and adjust seasoning with additional salt and pepper if needed.
14Serve hot in bowls, garnished with fresh cilantro, a dollop of sour cream, diced avocado, shredded cheese, and a squeeze of lime juice if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 75mg🧂Sodium: 950mg🌾Total Carbs: 32g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 40g

📝Notes

For a thicker chili, mash some of the beans before adding them to the pot. You can also use leftover rotisserie chicken to save time. This chili tastes even better the next day as the flavors continue to develop.

Watch Video Of How Chicken Verde Chili Works

This chicken verde chili recipe has been a staple in our household for years, and we never get tired of it. One of the best things about this recipe is its versatility – it’s perfect for both weeknight dinners and special occasions alike.

The leftovers are also incredibly easy to store and reheat, making it an ideal option for busy families like mine. You can easily reheat individual portions in the microwave or oven, or store it in an airtight container in the fridge for up to 5 days.

❓ Frequently Asked Questions About Chicken Verde Chili

Q: What is the difference between chicken verde chili and traditional chili?

Chicken verde chili is a variation of traditional chili that uses green tomatillos instead of tomatoes or red peppers for its signature flavor.

Q: Can I use ground beef instead of chicken?

Yes, you can use ground beef instead of chicken if you prefer. However, keep in mind that the flavor profile will be different.

Q: How long does the chili take to cook?

The cooking time for this recipe is approximately 30-40 minutes, depending on the method you choose (stovetop or slow cooker).

Q: Can I make this recipe in bulk for future meals?

Yes, you can make large batches of this recipe and store it in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months.

Q: What are some good sides to serve with chicken verde chili?

Serving suggestions include warm flour or corn tortillas, crusty bread, or a simple salad with mixed greens and cherry tomatoes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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