Paleo Chicken Chili Verde Recipe: A lean low-carb green chili recipe that fits neatly into a Whole 30 diet! It’s gluten-free, grain-free, dairy-free… And delicious!

Top view of this chili verde in a bowl topped with some avocado and cilantro

Skinny Chili Verde

Today I’m sharing a lighter version of our traditional New Mexican Chile Verde… My kids’ absolute favorite chili recipe.

The original recipe is made with pork and masa (corn flour) and is ultra-rich. However, if you are trying to cut your caloric intake and get rid of grains, this skinny chicken chili is very similar and packed with perky flavor!

We’ve got tons of mean lean recipes that fit into Whole Foods, Vegan and Vegetarian, Gluten Free, and Low Carb, Paleo, Whole 30, and Ketogenic menus. And this has got to be the best chile verde recipe out there that actually fits into your diet!

It’s our goal to make this season a delicious transition into clean eating!

Top view of a sauce pot with the soup and a wooden spoon

A Chicken and Green Chili For All

Our easy chicken chili is:

  • Low carb
  • Low fat
  • Gluten free
  • Grain free
  • Dairy free
  • Paleo
  • And Whole 30 friendly.

Add some sliced avocado for healthy fat and it’s ketogenic as well!

The lighter flavor profile of this Paleo Chicken Chile Verde accentuates the smoky peppers and tangy tomatillos, while still offering plenty of protein.

Side view of the chicken chili in a bowl topped with avocado and limes

I love making a big pot of healthy chicken chili this time of year. The bold flavors of the steamy chili will fill your belly and calm your spirits.

Plus, this recipe makes wonderful leftovers for healthy lunches throughout the week.

Sometimes I pull out my biggest pot and make a double batch, so everyone in the family can take leftover Paleo Chicken Chile Verde for lunch the next day or two.

No one ever argues.

What Ingredients You Will Need

  • Olive Oil
  • Onionspeeled and chopped
  • Garlic Cloves peeled and minced
  • Poblano Peppers seeded and chopped
  • Jalapeno Peppers seeded and chopped
  • Tomatillos
  • Ground Cumin
  • Ground Coriander
  • Dried Oregano
  • Salt
  • Bay Leaf
  • Boneless Chicken breasts, thighs, or both will work
  • Chicken Broth
  • Chopped Cilantro
  • Possible Garnishes cilantro, avocado, lime
The chili cooking on the stove with a floating bay leaf and whole chicken

How to Make Paleo Chicken Chile Verde

  1. Sauté the Vegetables – With most stewed recipes, it’s important to sauté the onions, garlic, and other aromatics first to release their flavor.
  2. Add the chicken, spices, and broth – Once all the ingredients are in the pot, simmer the green chili to soften the vegetables and cook the chicken.
  3. Shred the chicken – Remove the chicken pieces and shred them with forks.
  4. Puree the veggies – Once the chicken is out of the pot, puree the vegetables so the chili base is relatively smooth.
  5. Combine – Stir the shredded chicken back into the pot and add cilantro.

Get the Complete (Printable) Paleo Chicken Chili Verde Recipe + Video Below. Enjoy!

Shredded chicken breasts placed back in the pot with the chili

Serving Suggestions

Paleo Chicken Chile Verde is great on its own, but can also be paired with some other side dishes for a more hearty meal! Keep in mind, these additions will make it no longer paleo, unless you make keto tortillas! But I highly recommend pairing it with some of my favorites:

Frequently Asked Questions

Can I Make Chili in the Slow Cooker?

Oh yes! However, it’s still important to sauté the onions, peppers, and garlic on the stovetop before adding them to the crockpot.

This step softens and sweetens the vegetables to create the best overall flavor and texture.

Slow cook the chicken chili for 6-8 hours on low, or 3-4 hours on high.

How Long Do Leftovers Last? 

You can store the leftovers in an airtight container for 5 to 6 days in the refrigerator. You can also freeze the leftovers for up to 6 months.

What If I 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 cover the lid with a towel for safety. Puree. Then stir the vegetable slurry back into the broth.

How Hot Do The Peppers Make This Chili?

If you are worried about spice, take out the jalapeños. The poblano peppers will still offer a bit of smoky heat on their own, but it will not be overpowering.

Side view of a wooden spoon stirring the final soup in a pot

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Chicken Chili Verde Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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!
Servings: 8 servings



  • 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. 



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. 


Serving: 1cup, Calories: 250kcal, Carbohydrates: 11g, Protein: 32g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 90mg, Sodium: 891mg, Potassium: 969mg, Fiber: 3g, Sugar: 4g, Vitamin A: 455IU, Vitamin C: 71.3mg, Calcium: 63mg, Iron: 2.4mg
Course: Main Course, Soup
Cuisine: Mexican
Author: Sommer Collier
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