For the first time in my LIFE, I'm ready for fall and the cooler temps, warmer foods and general coziness! And more importantly... I'm ready for this Chicken Chili Verde for lunches and dinners on REPEAT.
Table of Contents
Why I Love This Recipe
Chicken Chili Verde was a HIT when we were kids growing up in Tucson. I'd go over to my best friends house anytime this was on the menu. Literally it's one of the easiest things to make and I can't get enough. It's especially perfect because it's feels freezing in LA right now and I know that means it's even colder in the rest of the country. It's 100% healthy if you leave out the chips and just serve it on it's own as a soup/chili/stew. Trust me, you're going to want this one on regular rotation for the next few months. It's that good.
The cooking method is similar to how we make my Mexican shredded chicken. And it also has the most delicious peppery base with poblanos and other assorted peppers that are easy to come by at the grocery store! Ugh, literally can't get enough! If you are in a rush and using store-bought rotisserie chicken, I have a perfect and easy white chicken chili recipe that uses that. Another quick option is to use ground chicken, which I usually put in my chipotle chicken chili or ground turkey for an easy turkey chili.
A word about the peppers in this Chicken Chili Verde recipe:
Poblano peppers are commonly mislabeled at the grocery store - sometimes they are called Pasilla peppers. They are dark green and shiny. And while they have a little bit of smokiness to them, they are not spicy once cooked! I love these peppers and you will usually see me adding this to tons of recipes like the poblano chicken fajitas.
Anaheim peppers are light green and not spicy at all! If you can't find them in the produce section, I've seen them a time or two in the canned food aisle and you could easily substitute the canned peppers in this recipe. No need to roast them if you're using canned.
Jalapeño peppers I think we all know what these are. If you want to majorly cut down on spice, just use half. But this recipe isn't super spicy as is!! But just a heads up if you're making it for say, a 3 year old, maybe omit the jalapeño.
Ingredients & Substitutions
- Tomatillos husked and halved
- Poblano Peppers
- Anaheim Peppers
- Jalapeño Pepper
- Yellow Onion
- Garlic Cloves
- Cilantro
- Lime
- Ground Cumin
- Kosher Salt
- Black Pepper freshly ground
- Chicken Stock
- Chicken Thighs
*For a full list of ingredients and instructions please see recipe card below.
How to Make Chicken Chili Verde
Step 1: Place tomatillos cut side down, poblano peppers, anaheim peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. Place in the oven on broil for 10 minutes or until the tomatillos and peppers char.
Step 2: Transfer the poblano and jalapeno peppers to a glass bowl and seal with plastic wrap to steam (leave the tomatillos and garlic on the baking sheet for now). After steaming for 10 minutes, remove skin and discard.
Step 3: In a blender, combine the tomatillos and all their juices, peeled garlic cloves, assorted roasted and peeled peppers, cilantro, lime juice, cumin, salt, pepper and chicken stock. Blend the ingredients until they are well combined.
Step 4: Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
Step 5: In a large heavy bottom skillet or dutch oven, add 2 tablespoon olive oil and heat over medium high heat. Add the chicken and sear both sides until golden brown.
Step 6: Add the onions and saute for a few minutes before adding the mixture from the blender.
Step 7: Add the verde mixture. Bring the mixture to a boil, reduce heat to medium and cover and simmer for 20-30 minutes until the chicken is cooked through and shreds easily with a fork.
Step 8: Taste the Chicken Chili Verde and adjust salt and pepper as needed. Serve in a bowl with tortilla chips on the side and tons cilantro on top.
How to Store Chicken Chili Verde
You can store this in the fridge for 3-4 days in an airtight container. Make sure you reheat it properly so it is warmed through to safe temperature.
How to Freeze Chicken Chili Verde
You can freeze these in portions for quick meals or just if you have leftovers. Thaw in the fridge overnight and reheat properly when its time to eat. Do no re-freeze once you have thawed.
Tips & Tricks
Tomatillos might be new to some of you. They need their papery husks removed and then give them a quick rinse as they are often somewhat sticky. If you prefer a white chicken chili - I have that too!
FAQs
What do you eat Chicken Chili Verde with?
This can be had as a soup/stew on its own, topped with tortilla chips. But if you want to have it as a filling in your taco or enchiladas, you can also do that by all means and it'll be delicious.
Is Chicken Chili Verde spicy? Can I make it milder?
See my guide about the peppers in this recipe. I do not think this is a very spicy recipe, however, you can totally adjust how much jalapeño pepper you add to control how spicy you want it.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Chicken Chili Verde
Ingredients
- 2 pounds tomatillos husked and halved
- 3 poblano peppers halved
- 2 anaheim peppers halved
- 1 jalapeño pepper halved
- 1 yellow onion thinly sliced
- 6 garlic cloves
- 1 bunch cilantro stems removed
- 1 lime juiced
- 2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock
- 1 ½ lbs chicken thighs boneless, skinless
Instructions
- Place tomatillos cut side down, poblano peppers, anaheim peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. Place in the oven on broil for 10 minutes or until the tomatillos and peppers char.
- Transfer the poblano and jalapeno peppers to a glass bowl and seal with plastic wrap to steam (leave the tomatillos and garlic on the baking sheet for now). After steaming for 10 minutes, remove skin and discard.
- In a blender, combine the tomatillos and all their juices, peeled garlic cloves, assorted roasted and peeled peppers, cilantro, lime juice, cumin, salt, pepper and chicken stock. Blend the ingredients until they are well combined.
- Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
- In a large heavy bottom skillet or dutch oven, add 2 tablespoon olive oil and heat over medium high heat. Add the chicken and sear both sides until golden brown. Add the onions and saute for a few minutes before adding the mixture from the blender. Bring the mixture to a boil, reduce heat to medium and cover and simmer for 20-30 minutes until the chicken is cooked through and shreds easily with a fork. Taste and adjust salt and pepper as needed.
- Serve in a bowl with tortilla chips on the side and tons cilantro on top.
My family loves this dish! We made a double batch for a gathering of people. Put a big pot of chili verde on the table with all of the toppings/ chips/ tortillas for everyone to create their own adventure. Huge hit! If you are going to make it, highly recommend doubling the recipe for leftovers!
Are you sure the nutrition facts that you provided are correct? I don’t see how there can be 32 g of fat per serving. There are 24 grams of fat in half a pound of uncooked thighs. Times 3= 72 grams. Divided by 4 servings is 19 grams per serving, and there is almost no other fat source except for the olive oil.
weird! my plugin that does the calculations had chicken thighs wrong!! fixed!
Is there really just ONE cup of stock?
yes because I like it thicker / not soupy. If you want it to be a bit more soupy, add 2 cups!