Chicken Chili Verde

For the first time in my life, I’m fully ready for fall: cooler temps, cozy vibes, and that comforting, bold flavor of this Chicken Chili Verde (yes, one of my all-time favorite soup-meets-chili recipes). And since we’re nearing the end of our epic soup round-up on WGC, I couldn’t be more excited to land on this one. If you’ve been following along, you know we’ve already shared gems like my Chicken Tortilla Soup, the creamy-dreamy Fully Loaded Baked Potato Soup, and the veggie-heavy Roasted Tomato Soup and this Chicken Chili Verde is the perfect stop on our journey.

Trust me: you’re going to want this one on rotation for lunches and dinners for the next few months.

Chicken Chili Verde at a Glance

• 🕒 Total Time: 55 minutes (10 min prep + 45 min cook)
• 👪 Servings: 4
• 🍝 Cuisine Type: Mexican / Tex-Mex
• 🧂 Flavor Profile: Bright and tangy tomatillo base, roasted poblano & Anaheim peppers, mild jalapeño heat (optional), shredded chicken — comforting, bold and flavorful
• 📖 Dietary Info: Contains poultry (chicken), contains alliums, not vegetarian — spice level adjustable for kids or less heat
• 📦 Storage Notes: Refrigerate in an airtight container for 3-4 days; freezes well in portions (thaw overnight then reheat)
• ⭐ Why You’ll Love It: A delicious soup-meets-chili that uses roasted tomatillos and peppers for depth, seared chicken thighs for texture, and easily becomes a go-to for lunches or cozy weeknight dinners.

Why I Love This Recipe

Chicken Chili Verde was a total hit when I was growing up in Tucson. I’d head to my best friend’s house anytime this was on the menu. It’s one of the easiest and most flavorful recipes to make, and I can never get enough. It’s especially perfect right now because it getting chilly across the rest of the country. This one is cozy, satisfying, and 100% wholesome if you skip the chips and enjoy it as a soup, chili, or stew. Trust me, you’ll want this Chicken Chili Verde on repeat all season long.

The cooking method is similar to how we make my Mexican Shredded Chicken. It has that same incredible peppery base with poblanos and other easy-to-find peppers that give it so much depth. If you’re in a rush and want to use a store-bought rotisserie chicken, check out my White Chicken Chili. Or swap in ground chicken like in my Chipotle Chicken Chili or ground turkey for an Easy Turkey Chili.

A Word About the Peppers in This Chicken Chili Verde

Let’s talk peppers because they make all the difference in this Chicken Chili Verde recipe.

Poblano peppers are often mislabeled as Pasilla peppers at the grocery store. They’re dark green, shiny, and slightly smoky once roasted, but not spicy. I love using poblanos and add them to tons of recipes like my Poblano Chicken Fajitas.

Anaheim peppers are lighter green and very mild. If you can’t find fresh ones, check the canned section since they work beautifully here too. If you’re using canned, there’s no need to roast them first.

And finally, jalapeño peppers. We all know these guys. If you’re sensitive to spice or cooking for little ones, just use half or skip it altogether. The Chicken Chili Verde isn’t overly spicy as written, but leaving out the jalapeño keeps it totally family friendly.

Ingredients & Substitutions

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

Similar Recipes