Chicken Tomatillo Chili
Bright, zesty, and loaded with layers of flavor, this Chicken Tomatillo Chili is a vibrant twist on classic chili recipes. Featuring tender chunks of chicken simmered in a tangy roasted tomatillo base, infused with green chiles, garlic, and aromatic spices like cumin and oregano, this dish strikes the perfect balance between bold and comforting. White beans add a satisfying creaminess, while fresh cilantro and a squeeze of lime juice brighten the flavors with every bite. Ready in just an hour, this chili is perfect for weeknight dinners or hearty gatherings, and it pairs beautifully with garnishes like avocado, tortilla chips, or a dollop of sour cream. Whether you're craving a spicy kick or a wholesome one-pot meal, this tomatillo chili recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 pound tomatillos, husked and rinsed
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 green chiles (mild or hot, canned or fresh)
- 1 jalapeño, diced (optional)
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 cups canned white beans, drained and rinsed
- 0.5 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
Instructions
Preheat your oven to 425°F (220°C). Place the tomatillos on a baking sheet lined with parchment paper. Roast for 15-20 minutes, or until they are soft and slightly charred. Set aside to cool.
While the tomatillos roast, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and diced jalapeño (if using), and stir for 1 minute, or until fragrant.
Add the ground cumin, chili powder, oregano, salt, and black pepper to the pot. Stir to coat the onions and garlic with the spices.
Chop the roasted tomatillos, then add them to the pot along with the green chiles and chicken broth. Stir well to combine.
Dice the chicken into bite-sized pieces and add them to the pot. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally to make sure the chicken is fully cooked.
Add the drained and rinsed white beans to the pot and stir. Simmer for another 10 minutes to allow the flavors to meld.
Remove the pot from heat and stir in the chopped cilantro and lime juice.
Taste and adjust seasoning if needed, adding more salt or lime juice as desired.
Serve the Chicken Tomatillo Chili hot, garnished with additional cilantro, diced avocado, or crushed tortilla chips if desired.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 7274 mg | 316% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 26.0 g | ||
| Protein | 264.1 g | 528% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 623 mg | 48% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 6282 mg | 134% | |
*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.
