When you’re craving something hearty, nourishing, and full of bold flavor, this Chicken Chili Verde Recipe is the answer. Traditionally, chili verde is made with pork shoulder, slow-cooked until tender in a tangy green chili and tomatillo sauce. In this version, we’re swapping pork for juicy chicken breast to create a lighter yet equally satisfying dish that’s ready to impress your taste buds.
“Chili verde” literally means “green chili” in Spanish, and the name says it all. It’s a warm, comforting stew packed with green chiles, tomatillos, fresh herbs, and aromatic spices. The dish can range from mild to fiery hot, depending on the type of peppers you use. Whether you prefer a subtle kick or a punch of heat, this recipe can be tailored perfectly to your spice tolerance.
This Chicken Chili Verde Recipe is perfect for any season. It’s rich and cozy enough for chilly nights but light enough for a weekday dinner. Best of all, it’s naturally gluten-free, protein-packed, and loaded with nutrients that leave you full and satisfied — not heavy or sluggish.
What Is Chili Verde?
At its core, chili verde is a Mexican-inspired stew made from a base of roasted tomatillos and green chiles blended into a luscious salsa verde sauce. The sauce gets its signature tangy, smoky, and slightly spicy flavor from the tomatillos, which balance perfectly with the heat of the peppers.
Classic chili verde recipes usually involve slow cooking to let all the flavors develop into something rich and complex. In this version, you’ll achieve that same depth of flavor with a few clever shortcuts, making it a great choice even for busy weeknights.
If you’re avoiding pork or simply prefer leaner meat, using chicken is an excellent option. You’ll still get that same incredible flavor and comforting texture, but with a lighter, more nutrient-dense twist. And if you’d rather keep it vegetarian, you can easily skip the meat altogether and bulk it up with extra beans or even roasted vegetables.
Why You’ll Love This Chicken Chili Verde
- Quick and easy – A few smart shortcuts mean you’ll enjoy slow-cooked flavor in a fraction of the time.
- Healthy and balanced – Packed with lean protein, fiber, and antioxidants.
- Customizable – Adjust the heat level to your liking or use your favorite green chiles.
- Versatile – Enjoy it as a stew, serve over rice, or use as a filling for tacos, burritos, or enchiladas.
- Meal-prep friendly – The flavors get even better the next day!
Ingredients Overview
The magic of this dish comes from simple, wholesome ingredients that work together beautifully. Here’s what you’ll need:
- Avocado oil – Adds a subtle richness and helps brown the chicken perfectly.
- Red onion – Provides a slightly sweet base that balances the heat.
- Chicken breasts – Boneless, skinless, and chopped into bite-size pieces for quicker cooking.
- Pinto beans – For fiber, texture, and a boost of plant-based protein.
- Tomatillos – The star of the sauce! Their tart flavor brightens up the stew.
- Salsa verde – Adds an instant burst of roasted chili flavor (use mild or spicy).
- Diced green chiles – Deepens the green color and gives that authentic chili verde taste.
- Chicken bone broth – Enhances flavor and boosts protein; you can also use regular broth.
- Jalapeño pepper – For mild heat; use serrano peppers for extra spice.
- Fresh cilantro – Brings a vibrant, herby freshness.
- Lime juice – A splash of acidity ties everything together perfectly.
How to Make Chicken Chili Verde
This flavorful stew is easier to prepare than you might think. Even if you’re new to cooking, this step-by-step guide will walk you through the process.
1. Prep Your Ingredients
Start by chopping your chicken, red onion, jalapeño, and cilantro. Having everything ready before you start cooking makes the process seamless.
2. Sauté the Aromatics
In a large pot or Dutch oven, heat avocado oil over medium-high heat. Add the chopped onions and sauté for 2–3 minutes until fragrant and slightly translucent. Then, toss in the chicken and cook just until lightly browned — no need to cook it through at this stage.
3. Build the Flavor
Add your tomatillos, salsa verde, green chiles, pinto beans, broth, jalapeño, and lime juice to the pot. Stir everything together and bring it to a gentle boil.
4. Simmer Until Tender
Once boiling, reduce the heat to low and let it simmer for about 1 hour. This slow simmer helps the chicken become tender and allows all the flavors to meld beautifully. The stew will thicken slightly as it cooks.
(Optional: If you prefer a set-it-and-forget-it approach, transfer everything to a slow cooker and cook on low for 6–8 hours. The flavors become even richer this way.)
5. Finish and Serve
Once the chicken reaches an internal temperature of 165°F and the sauce is rich and fragrant, your chili verde is ready. Ladle into bowls and top with fresh cilantro.
How to Serve Chicken Chili Verde
This dish is incredibly versatile! You can enjoy it straight from the bowl, spoon it over fluffy rice or quinoa, or scoop it up with tortilla chips. It also makes an amazing filling for burritos, enchiladas, or tacos.
Leftovers reheat beautifully and taste even better the next day. Try adding a scoop to scrambled eggs or a breakfast hash for a fun twist.
Print
Chicken Chili Verde Recipe (Flavorful & Comforting Green Chili Stew)
- Total Time: 1 hr 10 min
Ingredients
1 tablespoon avocado oil
1 large red onion, chopped
4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 (15-ounce) cans pinto beans, drained and rinsed
1 (26-ounce) can crushed tomatillos
2 (24-ounce) jars salsa verde (mild or spicy, your choice)
1 (4-ounce) can diced green chiles
3 cups chicken bone broth (or 3 cups water + 2 scoops bone broth protein powder)
1 jalapeño, stem and seeds removed, finely chopped
1 cup fresh cilantro, chopped
Juice of 2 limes
Salt and pepper, to taste (optional – skip salt if following a low sodium diet)
Instructions
-
Sauté the aromatics:
Heat avocado oil in a large pot over medium-high heat. Add the chopped onion and cook for 2–3 minutes until softened. -
Add the chicken:
Stir in the chopped chicken breast and cook just until the outside turns white — it doesn’t need to be fully cooked yet. -
Combine ingredients:
Add the crushed tomatillos, salsa verde, green chiles, pinto beans, broth, jalapeño, lime juice, and half of the cilantro. Stir well to combine. -
Simmer:
Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour, stirring occasionally, until the chicken is tender and the sauce has thickened slightly. -
Check doneness:
Make sure the chicken reaches an internal temperature of 165°F (74°C). -
Garnish and serve:
Ladle into bowls and top with remaining fresh cilantro. Add a squeeze of lime or a few slices of avocado if desired.
Notes
- Adjust the spice: For extra heat, add a diced serrano pepper or a few drops of hot sauce.
- Thicker stew: Simmer uncovered for the last 15 minutes to reduce liquid.
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if needed.
- Vegetarian option: Skip the chicken and replace with extra beans or roasted veggies.
- Prep Time: 10 min
- Cook Time: 1 hr
