Easy Chicken Chili Verde
Homemade Chicken Chili Verde is a warming stew made with tender chicken and a tangy green sauce of roasted chilies, onions, garlic, and tomatillos. Bold yet comforting flavors made easy in under an hour.
Recipe slightly adapted from Recipe Runner
Chicken Chili Verde Recipe
Inspired by traditional pork chile verde, this easy, homemade chicken chili verde brings the authentic flavors of the Southwest into a lighter, weeknight-friendly dish.
A vibrant green sauce made from tomatillos, peppers, green chilies, garlic, and onions creates the bold, tangy base that chili verde is known for, while tender chicken absorbs every layer of flavor as it simmers.
Unlike classic versions that require long cooking times, this chicken chili verde recipe comes together quickly without sacrificing taste. And it's easier than you think! Chicken cooks faster than pork, making it ideal for busy nights when you want something comforting but still homemade. The verde sauce is a simple blend of roasted veggies and tomatillos, then blended until smooth. It's proof that big flavors don't have to be complicated.
Watch Me Make Chicken Chili Verde
Ingredients You Need For Chicken Chili Verde
You'll find all the ingredients listed in the recipe card below with amounts and measurements.
- Chicken breasts are what I use for this dish but chicken thighs would also be a great option.
- Spices- Cumin, smoked paprika, oregano, salt and pepper.
- Verde sauce- Poblano peppers, jalapeño, onions, garlic, green chilis, tomatillos, cilantro, fresh lime juice, and chicken broth.
- Olive oil for browning chicken.
What Are Tomatillos?
Tomatillos are small green fruits commonly used in Mexican and Southwestern cooking. While they resemble green tomatoes, they're a different plant and are wrapped in a thin, papery husk that's removed before cooking. Tomatillos have a tangy, slightly citrusy flavor that mellows as they cook, giving dishes like chili verde and salsa verde their bright, fresh taste. When simmered or roasted, they also help naturally thicken sauces, making them perfect for green chili-based recipes.
Delicious Ways To Enjoy Chicken Verde
You'll love the countless ways to serve chicken chili verde. Enjoy it as a hearty bowl of stew on its own, spoon it over rice, baked potatoes, or use it as a flavorful filling for tacos, burritos, or enchiladas. And leftovers are just as delicious turned into a warming pot of soup.
How To Make Chicken Chili Verde
- Broil veggies and tomatillos. Place peppers, tomatillos, onions, and garlic on a sheet pan. Drizzle with olive oil and a pinch of salt and pepper. Broil until charred and softened.
- Brown chicken- Meanwhile, heat a large skillet over medium high heat and brown chicken with a little olive oil, salt and pepper.
- Blend roasted veggies- When veggies and tomatillos are roasted, roughly chop the peppers and onions and add everything to a blender with green chilis, spices, cilantro, lime juice, and chicken broth. Blend until smooth.
- Combine sauce and chicken- Pour green verde sauce into the skillet with the browned chicken. Bring to a simmer and allow to cook 15-20 minutes with the lid on. Garnish with fresh cilantro and serve.
More Ways To Serve Chicken Chili Verde
- Serve over rice or cauliflower rice with queso fresco cheese and fresh cilantro.
- Enjoy with warm tortillas or cornbread.
- Topped with sour cream, shredded cheese, or avocado and serve like a stew with tortilla chips.
Ang's Helpful Tip (is chili verde supposed to be bitter?)
- When done right, chili verde should taste bright, tangy, savory, and comforting, with just a hint of pleasant bitterness that adds depth rather than overpowering the dish. To reduce bitterness, try simmering the sauce longer, adding a pinch of sugar, a little salt, or a touch of cream.
Easy Chicken Chili Verde
Equipment
- Large sheet pan
- large skillet with fitted lid
- blender or food processor
Ingredients
- 2 tablespoon olive oil, divided
- 3 medium boneless skinless chicken breasts cut in bite size pieces
- 1 pound tomatillos, husks removed and discarded
- 1 medium jalapeño, sliced in half and seeded with white parts removed
- 2 poblano peppers, halved with seeds removed
- ½ medium sweet onion cut in quarters
- 2-4 whole garlic cloves with skins on
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 ounce can mild green chilis
- ½ cup fresh cilantro
- 1 lime, juiced
- ¼ cup chicken broth, low sodium
- salt and pepper to taste
Instructions
- Turn the oven broiler on high to preheat while you prepare your veggies and tomatillos.
- On a large sheet pan place poblano, jalapeño, onions, garlic (with skins on) and tomatillos in an even layer. Drizzle on 1 tablespoon olive oil and a pinch of salt and pepper. Toss with clean hands and place sheet pan on the second shelf down from the top broiler.
- Broil for 6 minutes then rotate pan and broil another 6-7 minutes or until the veggies and tomatillos have softened and slightly charred in spots. Remove from the oven and roughly chop the peppers and onions.
- Add the veggies and tomatillos to a blender or food processor (make sure to squeeze the garlic out of the skins) along with green chilis, spices, cilantro, lime juice, and chicken broth. Add a pinch of salt and pepper. Blend until smooth.
- Meanwhile, heat a large skillet to medium high heat and add the remaining 1 tablespoon olive oil. Add chicken and season with a pinch of salt and pepper then allow to cook in a single layer for a few minutes to brown, about 3-4 minutes. Stir and cook 1-2 more minutes or until cooked through.
- Carefully pour chili verde sauce in the skillet with the chicken. Be careful as it can spatter. Place a lid on and bring to a simmer. At this point you'll need to turn the heat down to medium or even low. Cook for 15-20 minutes, stirring occasionally. Sauce should be thickened and flavors blended. Taste for seasonings and serve as desired. Serving suggestions in the recipe notes below.
Notes
- Enjoy garnished with fresh cilantro and crumbled queso fresco cheese.
- Spoon over warm rice, cauli rice, or even a baked potato.
- Use as a filling in burritos, tacos, or enchiladas.
- Serve along side soft tortillas or crunchy tortilla chips.
Nutrition
More Southwest, Mexican-Inspired Recipes To Try
- Green Chicken Chili Sheet Pan Nachos
- Mexican Lasagna
- Creamy Chicken Spinach Enchiladas
- Slow Cooker Mexican Shredded Beef
- Southwest Corn Chowder
- Green Chili Chicken Enchilada Soup
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