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.
New to the low carb way of eating, recipes get challenging. I stumbled across this and so happy I did! It is so good! One thing is, the prep time took me quite a bit longer. I must not be good at chopping.
Definately a keeper recipe. Next time I would add more spice because I like my food a little more spicy.
An easy and delicious recipe. Thank you for sharing it with us.
I made a pot of this this weekend with a skillet of cilantro lime cauliflower rice.
Oh my goodness.
This chili tastes like it could cure anything. It was exactly what my boyfriend and I needed on a weekend under the weather.
I made this recipe last night and my family all LOVED it! I followed the recipe exactly. One comment I would make is that when I glanced at the prep and cook times, I incorrectly assumed that I would prep, then let cook for 40 minutes. You need to be prepared to blend the soup and shred the chicken at the end. I should know better to read the whole recipe… Will definitely be making this delicious and healthy recipe again!!!
How about the instapot. What would the timing conversion be? You can sauté then pressure cook. I think it’d take no more than 30 or so minutes.
Hi Kate!
Sorry, we haven’t tested this recipe in the Instant Pot yet. If we do, I will make sure to update the recipe. However, if you want to give it a try please report back! My guess is it would take 6-8 minutes on Pressure Cook High, after sauteing the veggies.
I made this tonight in my Instant Pot and it was SO good! I sautéed the veggies and then set the IP to the chili (less) setting (10 minutes) because I chose to use a rotisserie chicken instead of cooking the meat with the chili. It was a little running like some of the other comments said, so I added a can of great northern beans and some arrowroot powder to thicken it up. It was definitely a crowd pleaser!
Super simple and even a novice like me can make it. Bonus points because all my kids loved it!
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!
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.
Hi, did you roast and peel the poblano peppers?
Hi Carmen,
No, not in this particular recipe. Because it’s pureed later it’s unnecessary. :)
Absolutely delicious! Thank you for a great recipe full of flavor and easy to make, will definitely be making this again.
Delicious and light chili that packs a huge punch of flavor! Highly recommend.
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!!!❤️