Description
Say goodbye to boring chili nights! This Chicken Chili Verde is a zesty, herb-forward twist on comfort food that feels as fresh as it tastes. Tomatillos bring that tangy punch, chicken falls apart with fork-tender love, and the simmered broth carries just the right touch of heat. It’s one pot, no-fuss, and wildly adaptable. Whether you’re spooning it up solo or feeding a hungry crew, this vibrant dish always hits the spot.
Ingredients
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1 tbsp olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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1 jalapeño, seeded & diced
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1½ lbs boneless chicken thighs or breasts
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1 lb tomatillos, husked & halved
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1 (4 oz) can diced green chiles
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1 tsp cumin
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½ tsp oregano
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4 cups low-sodium chicken broth
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Juice of 1 lime
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Salt & pepper, to taste
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Fresh cilantro (for garnish)
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Optional toppings: avocado, sour cream, tortilla strips
Instructions
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Sauté Aromatics (5 mins): In a large pot, heat oil. Add onion, garlic, and jalapeño. Sauté until soft.
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Simmer (30 mins): Add chicken, tomatillos, green chiles, cumin, oregano, broth, salt & pepper. Bring to a boil, then simmer uncovered 25–30 mins.
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Shred & Finish (10 mins): Remove chicken, shred, and return to pot with juices. Simmer 5 mins more. Stir in lime juice. Adjust seasoning.
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Serve: Ladle into bowls. Top with cilantro, avocado, and any extras you love.
Notes
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Simmer uncovered for deeper flavor.
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Chicken thighs stay juicier than breasts.
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Want creaminess? Stir in coconut milk or crema after lime.
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Freezes great—leave out toppings and pack in portions.
- Prep Time: 10 mins
- Cook Time: 35 mins
Nutrition
- Calories: 320 Cal per Serving
- Fat: 18g
- Carbohydrates: 10g
- Protein: 28g