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.
Your recipe had me drooling and already planning my weekend menu. I’m excited to give it a try and see if my culinary skills are up to the challenge. Thanks for sharing, Sommer – can’t wait to swap notes on our experiences.
Wow, just wow! I made this last night exactly the way it was written. I did however add 1 1/2 cups of corn and 1 1/2 cups of cubed potatoes. So delicious and hearty!
I love your addition of the corn & cubed potatoes!
I made this for lunch today and oh my god! this is the best thing ever. it was so good that I ended up having it for dinner as well. 10/10 would recommend trying. I used Himalayan salt and it added to the flavor!
Loved your recipe’s instructions on the paleo chicken chile verde recipe. Thanks for such amazing words.
Loved your recipe’s instructions on the Chicken chile verde recipe. Thanks for such amazing words.
love all chilis anyway and because I do, I need at least one lighter version, this will do, thank you! I only preferred red chilis for a long time until I had a really good verde and that opened up a whole new world and really appreciate this lighter version as a recipe I can go to during the week when I’m much more calorie-conscious, thank you
Oh my goodness! So good, I did add an additional jalapeño as we love the het! I also added some arrowroot powder to thicken it up a bit. We only eat paleo and this was such a nice treat. This would be amazing to add to eggs for breakfast! Definitely will be trying that in the next day or so. Thank you for your recipe!
Hi Sommer, This is one of the best soup. Trust me guys, you need to try this. My hubby loves it. Thanks for sharing :)
Roast the veggies all at once until charred.
It was really good – I didn’t seed the jalapenos (I like the heat) and I roasted the tomatillo and anaheim peppers while I prepped everything else (my store was sold out of poblano). I topped it with plain yogurt for a faux sour cream effect and it was delicious.
My family really liked it! Fairly easy to pull together. The only change I made was cutting back on the stock. My husband also suggested adding some chili powder. I served with wheat tortillas. Great weeknight meal!
Great tasting! However, being made in a crockpot created a soup instead of a chili. I would reduce the broth by half if I were to do it again (in the crockpot).