Tender and juicy chicken thighs are simmered in a tangy, slightly spicy tomatillo and poblano sauce for the best Chicken Chili Verde. You can serve it as is, with warm corn tortillas as meat for tacos, or over freshly made white rice. Top it with your favorite taco toppings!
Ingredients For Chicken Chili Verde
- Avocado or olive oil
- White onion
- Garlic
- Poblano peppers
- Jalapeno peppers
- Tomatillos
- Bay leaf
- Ground cumin
- Ground coriander
- Dried oregano
- Boneless, skinless chicken thighs
- Chicken broth
- Cilantro
- Sliced radishes, avocado, lime, crumbles cotija cheese, and chopped cilantro for topping.
How To Make 30-MInute Chicken Chili Verde
- Heat the oil over medium heat in a large Dutch oven or pot. Sautee the onions, garlic, jalapeno, and poblano peppers for 6-7 minutes or until tender. Add the tomatillos, chicken thighs, dried herbs, salt, pepper, red pepper flakes, and chopped cilantro.
- Pour in the chicken broth and simmer for 25-30 minutes. Transfer the cooked chicken to a cutting board and shred it using two forks.
- Transfer the veggies and broth to a blender and pulse until the sauce reaches the desired consistency. You can leave it chunky or smooth. Return to the pot along with the shredded chicken, add more salt and pepper if needed, and heat until warmed through. Serve with sliced radishes, avocado, lime juice, and chopped cilantro on top.
How Do I Store and Reheat The Leftovers?
Place any leftovers in an airtight container and store them in the fridge for up to 4 days. Reheat in the microwave or in a pot on the stovetop until warm.
What Can I Serve with Chicken Chili Verde?
If you are on a low-carb diet, serve over cauliflower rice. If you don’t follow a strict diet, serve it over freshly cooked rice, or alongside corn tortillas as meat for tacos.
Quick One-Pot Chicken Chili Verde
Equipment
- Knife and cutting board
- Large Dutch oven or pot
Ingredients
- 1 ½ tbsp avocado or olive oil
- 1 ½ cup onion, diced
- 4 garlic cloves, minced
- 1 ½ cup poblano peppers, chopped (about 3 large peppers)
- 1-2 jalapeno peppers, seeded and chopped
- 16 oz fresh tomatillos, peeled and washed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp dried oregano
- 1 bay leaf
- 1 tsp salt
- Freshly ground black pepper to taste
- 2 lb boneless, skinless chicken thighs
- 4 cup chicken broth
- ½ cup chopped cilantro, plus more for garnish
- Sliced radishes, avocado, crumble cotija cheese, and lime wedges for garnish
Instructions
- Heat the oil over medium heat in a large Dutch oven or pot. Sautee the onions, garlic, jalapeno, and poblano peppers for 6-7 minutes or until tender. Add the tomatillos, chicken thighs, dried herbs, salt, pepper, red pepper flakes, and chopped cilantro.
- Pour in the chicken broth and simmer for 25-30 minutes. Transfer the cooked chicken to a cutting board and shred it using two forks.
- Transfer the veggies and broth to a blender and pulse until the sauce reaches the desired consistency. You can leave it chunky or smooth. Return to the pot along with the shredded chicken, add more salt and pepper if needed, and heat until warmed through. Serve with sliced radishes, avocado, lime juice, and chopped cilantro on top.
Nutrition
Frequently Asked Questions about Chicken Chili Verde
1. How Do I Make Sure The Chicken Cooks Evenly In The Pot?
When you pour the broth into the pot, move the chicken pieces to the bottom, making sure they are well submerged. The chicken should be cooked through after simmering for 30 minutes.
2. What If I Don’t An Immersion Blender To Puree The Vegetables?
You can transfer the veggies along with the broth to a regular blender and blend them until smooth or chunky, however, you desire your sauce.
3. What Are Some Garnishes I Can Use?
Sliced radishes, freshly chopped red onions, chopped fresh cilantro, sliced avocados, lime wedges, and a drizzle of Mexican crema are great toppings for chili verde.
4. Can I Make This Chili In A Slow Cooker?
Yes, you can. Saute the garlic, onion, and peppers prior to placing them in the crock pot along with the rest of the ingredients and cook for 6-8 hours on low, or for 3-4 hours on high.
5. How Can I Thicken The Chili If It’s Too Watery?
There are two ways to thicken this chili verde. You can simmer it for a longer period of time, or add a slurry of water and cornstarch and simmer it until thickened.
6. What Do I Do If The Chili Is Too Spicy Or Not Spicy Enough?
You can adjust the amount of spice by adding more or less jalapenos to the chili.