Paleo Chicken Chile Verde

Paleo Chicken Chile Verde: 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!

Paleo Chicken Chile Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb

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Welcome New Year Dieters!

Congratulations on your adventure into healthy cooking.

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.

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

Healthy Paleo Chicken Chile Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb

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!

Whole 30 Chicken Chile Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb

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.

How to Make Paleo Chicken Chile Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb

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 is wonderful leftover 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.

Skinny Chicken Chile Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb

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 cooked 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 Chile Verde Recipe Below

How To: Paleo Chicken Chile Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb

Can I Make Chile Verde in the Slow Cooker?

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

This step softens the vegetables and creates the best overall flavor and texture.

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

Healthy Chicken Chile Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb

More Amazing Chili Recipes

Paleo White Chicken Chili

Beer & Beef Chili

Chorizo Chili in Bread Bowls

Pumpkin Chili

Turkey Chili

Healthy Chicken Chile Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb

Paleo Chicken Chili Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb
4.92 from 12 votes

Paleo Chicken Chile Verde

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

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!

Servings: 8 servings
Nutrition Facts
Paleo Chicken Chile Verde
Amount Per Serving (1 cup)
Calories 250 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 90mg 30%
Sodium 891mg 37%
Potassium 969mg 28%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 4g
Protein 32g 64%
Vitamin A 9.1%
Vitamin C 86.4%
Calcium 6.3%
Iron 13.4%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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


  1. Peel and wash the tomatillos so they are not sticky. Then cut the tomatillos into quarters. Prep the remaining vegetables. 

  2. Set a large 6 quart stock pot over medium heat. Add the oil, onions, garlic, and chopped peppers. Sauté for 5-8 minutes. 

  3. 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.

  4. 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.

  5. 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. 

  6. Meanwhile, use two forks to shred the chicken. Then stir the chicken shreds back into the chili. 

  7. Taste, then salt and pepper as needed. Finally, stir in the chopped cilantro. Serve warm as-is, or with lime wedges and sliced avocado. 

Recipe Video

Recipe Notes

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. 

Easy Paleo Chicken Chili Verde Recipe #ASpicyPerspective #whole30 #paleo #lowcarb

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24 comments on “Paleo Chicken Chile Verde

  1. Pingback: 15 Whole30 Chicken Dinner Recipes To Kickstart Your Weightloss Goals | Cut Sliced Diced

  2. Pingback: What Does A Dietitian Eat In a Day | The Sweet {Pea} Life

  3. Amanda Gonzalez-Hernandezposted February 26, 2019 at 5:11 pm Reply

    agree on it being watery BUT, its not watery in flavor, just consistency. Leftovers had better consistency, and a friend told me to add the white beans, good call.

    sooo yum!

  4. Sofiaposted February 10, 2019 at 8:00 pm Reply

    Tasty, but a bit too liquidy for my taste to be considered chili, more soupy. I would add no more than 3 cups of the broth next time.
    Added white beans after the shredding and the blending, to make a meal.

  5. Carmenposted February 9, 2019 at 7:15 pm Reply

    Hi, did you roast and peel the poblano peppers?

    • Sommer Collierposted February 10, 2019 at 11:31 pm Reply

      Hi Carmen,

      No, not in this particular recipe. Because it’s pureed later it’s unnecessary. :)

  6. Rebecca Sposted February 7, 2019 at 2:40 pm Reply

    Absolutely delicious! Thank you for a great recipe full of flavor and easy to make, will definitely be making this again.

  7. Jessica Caveposted February 6, 2019 at 1:51 pm Reply

    Delicious and light chili that packs a huge punch of flavor! Highly recommend. 

  8. Yadida Blackposted February 2, 2019 at 6:02 pm Reply

    Wow! Wish I could send a picture of my finished Chili! This was so delish and definitely one for  books! Thank you! Been raining and felt like either Chili or Soup and came upon your recipe! Love it!!!❤️

  9. Julieposted January 30, 2019 at 11:48 am Reply

    Thank you for a wonderful recipe. We had this last night, and I made one error, which is that I used 2lb of tomatillos instead of one. It was delicious, but all of the liquid from the tomatillos made it more of a soup texture, very thin. But DELICIOUS, and I will make it as written next time. We are not paleo around here, it just looked good…I wonder if I could add some white kidney beans to thicken it up a bit without compromising flavor…

  10. Ashleyposted January 23, 2019 at 9:43 pm Reply

    Make this for dinner tonight and my husband and I were practically licking the bowl! This will need to go in our weekly rotation. P.S. Our supermarket didn’t have poblanos this time of year but the had cubanele peppers and it came out great using those : )

  11. Linda Tyrieposted January 22, 2019 at 9:58 pm Reply

    What’s with the high sodium level?????????????

    • becposted January 24, 2019 at 6:20 pm Reply

      it should depend on the chicken stock that is used, i would think..

  12. Cathy M.posted January 22, 2019 at 12:40 am Reply

    Looks absolutely delicious and mouth watering ! I’m inspired ! I’ve got to try this ! Thank you!! Nom nom nom!!  : )

  13. Vanessa Guyetteposted January 4, 2019 at 12:26 pm Reply

    This looks great but I’m a white girl who grew up on southern cooking and bacon grease was the main seasoning. I can do a bit spicy and like it, but how hot is this. Thank you for the recipe.

    • Sommer Collierposted January 7, 2019 at 1:26 pm Reply

      Hi Vanessa,

      You are cracking me up! If you are worried about spice, take out the jalapeños. The poblano peppers will still offer a bit of smoky heat on their own. Enjoy!!

  14. Aysegul Sanfordposted January 4, 2019 at 8:48 am Reply

    What a great winter soup. Love all the Mexican flavors.

  15. himalayaposted January 4, 2019 at 1:25 am Reply

    Thanks for sharing such a nice recipe. It looks so delicious.

  16. Loriposted January 3, 2019 at 10:34 pm Reply

    Such a delicious dinner recipe- repeater!

  17. Sabrinaposted January 3, 2019 at 9:44 pm Reply

    love verde sauces now but used to love red sauces, great flavor to a paleo dish like this, thank you for this recipe and for the jalapenos too!

  18. Pingback: Paleo Chicken Chile Verde - Perfect Paleo Diet

  19. Cathy Pollakposted January 2, 2019 at 9:41 pm Reply

    Stunning meal, will serve over and over again.

  20. Melissaposted January 2, 2019 at 2:59 pm Reply

    The flavor of this is off the chain we love it!

  21. Lizposted January 2, 2019 at 2:50 pm Reply

    A super easy recipe with loads of flavor! I love how it’s lightened up without compromising the taste!