Chicken Chili Verde
by Sommer Collier — last updated on Aug 6, 2025 
This bright Chicken Chili Verde recipe is loaded with zesty flavors from juicy shredded chicken, peppers and bold spices. This dish is lean, low-carb and fits neatly into a Whole 30 diet!
Sommer’s Recipe Notes
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 Verde is very similar and packed with perky flavor!
Why You’ll Love Chicken Chili Verde
- Nutritious – This chicken chili verde recipe is naturally gluten-free and low-carb, making it perfect for anyone who’s watching their diet!
- Great for meal-prep – I love to make big batches of this dish and enjoy it throughout the week for a hearty lunch or dinner.
- Sensational flavors – 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 chile verde chicken this time of year. The bold flavors of the steamy chili will fill your belly and calm your spirits.
Ingredients and Tips
- Boneless chicken – You can use either boneless skinless chicken thighs or breast.
- Vegetables – You’ll need peeled and chopped onions and garlic and tomatillos.
- Peppers – Use a mix of seeded and chopped poblano and jalapeño peppers.
- Spices – Use a blend of ground cumin, coriander, dried oregano and a bay leaf.
- Chicken broth – I prefer to use a low-sodium broth to control the amount of salt.
- Garnishes – You’ll need fresh cilantro, avocado and lime juice.
Recipe Variations and Dietary Swaps
- Cream – Add in a splash of coconut cream, greek yogurt, sour cream or light heavy cream.
- Rotisserie chicken – To save some time, add in shredded store-bought rotisserie chicken.
- Beans – Stir in your favorite beans (pinto beans) for a boost of protein.
- Chopped version – If you don’t have an immersion blender, just chop everything up for a more rustic twist to this dish.
- Vegan – Swap the chicken and broth with tofu or chickpeas and veggie broth.
How to Make Chicken Chile Verde
Find the full Chicken Chili Verde recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftover chili in an airtight container and store in the refrigerator for up to 5 days.
- Freezing Leftovers – Freeze leftovers in a sealed bag for up to 3 months.
- Reheating Leftovers – Reheat in the microwave in short bursts, or in a pot over medium/medium-high heat.
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! Remember, these additions will make it no longer paleo, unless you make keto tortillas! But I highly recommend pairing it with some of my favorites:
Chicken Chili Verde Recipe
Video
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
Instructions
- 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.
Notes
Nutrition
Frequently Asked Questions
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.
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.
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…
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 : )
Would adding corn to this dish be a good idea?
Hi Leanne,
That would taste great, but the recipe would no longer be paleo, if that matters to you. We also have a fabulous Mexican Street Corn Chicken Chili recipe: https://www.aspicyperspective.com/mexican-street-corn-chicken-chili-recipe/
What’s with the high sodium level?????????????
it should depend on the chicken stock that is used, i would think..
Looks absolutely delicious and mouth watering ! I’m inspired ! I’ve got to try this ! Thank you!! Nom nom nom!! : )
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.
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!!
What a great winter soup. Love all the Mexican flavors.
Thanks for sharing such a nice recipe. It looks so delicious.
Such a delicious dinner recipe- repeater!
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!
Stunning meal, will serve over and over again.
The flavor of this is off the chain we love it!
A super easy recipe with loads of flavor! I love how it’s lightened up without compromising the taste!
Can I make this in the crockpot? If so, hi or low and for how long? Thanks so much!
Hi Sandra,
Yes, you can. You will still need to saute the onions and garlic first. Then you can dump everything in the slow cooker. 4-6 hours on high, 7-9 on low. :)