Chicken Chili Verde Recipe
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!
Servings: 8 servings
Calories: 250kcal
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.
Video
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.
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.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 11g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 90mg | Sodium: 891mg | Potassium: 969mg | Fiber: 3g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 71.3mg | Calcium: 63mg | Iron: 2.4mg