Chicken Chili Verde
Bursting with bold, zesty flavors, Chicken Chili Verde is the ultimate comfort food with a vibrant twist! This hearty recipe combines tender, seared chicken thighs with a fragrant blend of poblano and jalapeño peppers, garlic, and onion, simmered in a luscious tomatillo broth seasoned with cumin and coriander. The addition of fresh cilantro and a splash of lime juice elevates the dish with a refreshing brightness, while optional white beans add extra heartiness. Perfect for weeknight dinners or gatherings, this chili verde is as versatile as it is flavorful—serve it with tortilla chips for dipping or warm tortillas for wrapping, and garnish with fresh cilantro for an irresistible finish. Ready in just over an hour, this one-pot wonder is a satisfying blend of Mexican-inspired flavors that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1.5 teaspoons kosher salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and finely diced
- 1 large poblano pepper, seeded and diced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1.5 pounds tomatillos, husked and chopped
- 2 cups chicken broth or stock
- 0.5 cup cilantro, chopped
- 1 lime, juiced
- 1 15-ounce can white beans (optional, drained and rinsed)
- 0.25 cup additional cilantro for garnish
- tortilla chips or warm tortillas (optional, for serving)
Instructions
Season the chicken thighs with 1 teaspoon of kosher salt and black pepper. Set aside.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs in a single layer and sear on both sides until golden brown, about 3-4 minutes per side. Remove from the pot and set aside.
In the same pot, add the diced onion, minced garlic, jalapeño, and poblano pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Sprinkle in the cumin and ground coriander, stirring to coat the vegetables in the spices.
Add the chopped tomatillos and stir well. Cook for 3-5 minutes until they begin to break down and release their juices.
Pour in the chicken broth or stock, scraping the bottom of the pot to deglaze any brown bits. Bring to a simmer.
Return the seared chicken thighs (and any accumulated juices) to the pot. Reduce heat to a gentle simmer, cover, and cook for 25-30 minutes or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pot.
Stir in the chopped cilantro and lime juice. If using white beans, add them at this stage and heat through for 5-7 minutes.
Taste and adjust seasoning with remaining kosher salt, if needed.
Serve hot, garnished with additional cilantro, alongside tortilla chips or warm tortillas, if desired.
Nutrition Facts
Calories |
3203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 38.5 g | ||
| Protein | 288.1 g | 576% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 682 mg | 52% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 7793 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
