Chicken Chili Verde
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!
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!
It’s our goal to make this season a delicious transition into clean eating!
A Chicken and Green Chili For All
Our easy chicken chili is:
- Low carb
- Low fat
- Gluten free
- Grain free
- Dairy free
- 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.
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
- Onions – peeled and chopped
- Garlic Cloves – peeled and minced
- Poblano Peppers – seeded and chopped
- Jalapeno Peppers – seeded and chopped
- Ground Cumin
- Ground Coriander
- Dried Oregano
- Bay Leaf
- Boneless Chicken – breasts, thighs, or both will work
- Chicken Broth
- Chopped Cilantro
- Possible Garnishes – cilantro, avocado, lime
How to Make Paleo Chicken Chile Verde
- Sauté the Vegetables – With most stewed recipes, it’s important to sauté the onions, garlic, and other aromatics first to release their flavor.
- 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.
- Shred the chicken – Remove the chicken pieces and shred them with forks.
- Puree the veggies – Once the chicken is out of the pot, puree the vegetables so the chili base is relatively smooth.
- Combine – Stir the shredded chicken back into the pot and add cilantro.
Get the Complete (Printable) Paleo Chicken Chili Verde Recipe + Video Below. Enjoy!
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.
More Amazing Chili and Soup Recipes
- Paleo White Chicken Chili Recipe
- Beer & Beef Chili Recipe
- Chorizo Chili Recipe in Bread Bowls
- Pumpkin Chili Recipe
- Turkey Chili Recipe
- Pork Green Chili Recipe (New Mexico Chile Verde)
- Creamy White Chicken Chili Recipe (3 Ways!)
- Buffalo Chicken Chili (Stovetop, Crockpot & Instant Pot)
- Mexican Street Corn Chili Recipe
- Chunky Vegan Chili Recipe
- Pozole Verde de Pollo (Chicken Pozole)
Chicken Chili Verde Recipe
- 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
- 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.
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