Chicken Chili Verde
Bright, tangy, and gently spicy, this Chicken Chili Verde sings with fresh tomatillos, roasted poblanos, and tender pieces of chicken simmered in a fragrant, herby broth. It’s the kind of one-pot comfort that feels special enough for company but simple enough for a weeknight. The following recipe stays true to bold, balanced flavors while keeping the ingredient list short and straightforward.
Why you’ll love this Chicken Chili Verde
This take on Chicken Chili Verde is vibrant without being overpowering. Tomatillos give the base a pleasant acidity, poblanos add a smoky, mellow pepper flavor, and a touch of jalapeño brings heat that you can easily control. Ground cumin, coriander, and oregano round out the spices, while fresh cilantro and lime brighten the finished bowl. It’s versatile: serve it over rice, with warm tortillas, or spoon it into tacos. Leftovers deepen in flavor overnight.
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.
Make-ahead and serving tips
- Make the chili a day ahead: flavors meld and the heat settles, making the stew even better the next day.
- For a lighter meal, use chicken breasts; for more richness, choose thighs or a mix.
- Adjust the jalapeño amount to suit your heat preference. Leave the seeds in for more spice.
- Serve with warm corn or flour tortillas, cooked rice, or even over roasted sweet potatoes.
Step-by-step Instructions
Follow these steps in order. Measurements and ingredient names below match the ingredient list exactly.
- Prepare the produce. Husk and rinse the tomatillos under cool water to remove their sticky outer layer. Roughly chop the tomatillos. Remove stems from the poblano peppers and jalapeño peppers, cut them in half, scrape out the seeds and membranes, and chop them. Peel and chop the onion. Peel and mince the garlic. Chop the cilantro and set aside as a garnish.
- Heat the oil and soften the aromatics. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes. Add the 6 cloves garlic, minced, and cook for 30–60 seconds more, until fragrant. Do not let the garlic brown.
- Add the peppers and spices. Stir the 4 poblano peppers and 1–2 jalapeno peppers into the pot. Cook for 3–4 minutes until the peppers begin to soften. Add 1 tablespoon ground cumin, 1 tablespoon ground coriander, and 1 tablespoon dried oregano, stirring to coat the vegetables and bloom the spices for about 30 seconds.
- Add tomatillos, salt, and the bay leaf. Mix in the chopped 1 pound tomatillos, 1 teaspoon salt, and 1 bay leaf. Cook for 2–3 minutes, letting the tomatillos warm through and begin to break down, which helps release their tangy juices into the mixture.
- Arrange the chicken in the pot. Nestle the 2 1/2 pounds boneless chicken (use breasts, thighs, or a combination) into the pot on top of the vegetable and tomatillo mixture. It’s okay if the chicken overlaps slightly; it will cook evenly once the broth is added.
- Add broth and simmer. Pour in 4 cups chicken broth so the chicken is mostly covered. Increase the heat to bring the pot to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer. Cook until the chicken reaches an internal temperature of 165°F (74°C) and is tender—about 20–30 minutes depending on the thickness of the pieces.
- Shred or chop the chicken. Remove the chicken pieces to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces, or chop as desired. Return the shredded chicken to the pot, stirring to combine with the vegetables and broth.
- Finish with cilantro and adjust seasoning. Stir in 1/2 cup chopped cilantro and taste the stew. Add additional salt if needed. If the chili is too tart from the tomatillos, a tiny pinch of sugar can balance it, but add sparingly to keep the bright profile intact.
- Serve with garnishes. Ladle the Chicken Chili Verde into bowls and offer garnishes such as extra cilantro leaves, diced avocado, and lime wedges for squeezing. Serve alongside warm tortillas or over rice as desired.
Notes on ingredients and swaps
- Tomatillos: If tomatillos are small and you have many, use more to taste, but keep the recipe amount at 1 pound for accurate results. They are the backbone of the verde flavor.
- Poblano peppers: Poblanos are milder than poblano’s close relatives; if you like more smoke, char the poblanos under a broiler before chopping for a deeper roasted flavor. Remove the skins after charring.
- Chicken: This recipe uses 2 1/2 pounds boneless chicken. Use breasts for leaner meat or thighs for a juicier, richer texture.
- Spices: The combination of cumin, coriander, and oregano gives the chili its savory, herbal backbone. Stick to the listed amounts for balanced flavor.
Storage and reheating
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The flavors deepen after sitting, so the chili often tastes even better the next day.
Nutrition snapshot (approximate per serving)
This is a hearty, protein-forward stew with bright vegetal notes. Exact nutrition depends on the cut of chicken used and portion size. Using chicken breasts reduces fat; thighs increase it. Adding avocado as a garnish boosts healthy fats and creaminess.
Final thoughts
This Chicken Chili Verde balances tangy tomatillos with mellow poblanos and a little jalapeño heat, all carried by savory spices and tender chicken. It’s flexible, forgiving, and full of layered flavor—ideal for a family meal or a batch of leftovers that will happily reheat for lunches all week. Garnish simply with cilantro, avocado, and a spritz of lime to highlight the verde brightness.
Enjoy this vibrant Chicken Chili Verde with a warm tortilla and a squeeze of lime for a comforting bowl that’s as fresh as it is satisfying.
Chicken Chili Verde
Ingredients
Equipment
Method
- Peel and rinse the tomatillos to remove stickiness, then quarter them. Prepare the onion, garlic, poblanos, and jalapeño by chopping as directed.
- Heat the 6-quart stock pot over medium heat and add the olive oil. Add the chopped onion, minced garlic, and chopped peppers; sauté until the onion is translucent, about 5–8 minutes.
- Stir in the quartered tomatillos. Add the raw whole chicken pieces to the pot. Sprinkle in the cumin, coriander, oregano, salt, and add the bay leaf. Pour in the chicken broth and stir to combine, pushing the chicken pieces down into the liquid.
- Bring to a simmer, then reduce heat and simmer gently for 25–30 minutes, or until the largest piece of chicken is cooked through.
- Use tongs to transfer the chicken to a cutting board. Remove and discard the bay leaf.
- Use an immersion blender to puree the vegetables and broth in the pot until the tomatillos are mostly broken down but the mixture can remain slightly chunky.
- Shred the cooked chicken with two forks, then return the shredded chicken to the pot. Stir to combine and heat through.
- Taste and adjust seasoning with salt and pepper as needed, then stir in the chopped cilantro. Serve warm with optional lime wedges and sliced avocado.
Notes
- If you don't have an immersion blender, carefully transfer vegetables and some broth to a blender and puree, then return to the pot.
- Cover the blender vent with a towel when blending hot liquids for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freeze leftovers in a sealed bag for up to 3 months.
- Reheat gently on the stove or in short microwave bursts.
