Green Tortilla Chili
Discover a vibrant twist on comfort food with this Green Tortilla Chili recipe, a zesty and smoky chili loaded with roasted tomatillos, poblano, and jalapeño peppers for a bold, tangy flavor. Tender bites of chicken swim in a velvety green chili base, thickened with creamy white beans and seasoned with cumin, oregano, and fresh cilantro for a comforting yet adventurous bowl. Topped with crispy, golden tortilla strips, creamy avocado slices, and a dollop of sour cream, this dish is as visually stunning as it is satisfying. Perfect for weeknights or weekend gatherings, this hearty one-pot meal comes together in just an hour and delivers six generous servings. Whether you're craving a fresh spin on classic chili or looking for a gluten-free dinner option, this Green Tortilla Chili is sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 medium Tomatillos
- 2 large Poblano peppers
- 1 small Jalapeño pepper
- 4 medium Garlic cloves
- 1 medium Yellow onion
- 2 tablespoons Olive oil
- 1 pound Chicken breast
- 4 cups Chicken broth
- 1 15-ounce can Canned white beans
- 1 teaspoon Cumin powder
- 1 teaspoon Dried oregano
- 1 cup, chopped Cilantro
- 6 small Corn tortillas
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 1 large, sliced Avocado
- 0.5 cup (optional, for serving) Sour cream
Instructions
Preheat your broiler to high. Line a baking sheet with aluminum foil.
Remove the husks from the tomatillos, rinse, and pat them dry. Place them on the baking sheet along with the poblano peppers and jalapeño.
Broil the tomatillos and peppers for 6-8 minutes, turning occasionally, until they are charred and softened.
Remove the baking sheet from the oven. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Then peel off their skins, remove stems and seeds, and set aside.
While the peppers rest, heat 1 tablespoon of olive oil in a large pot over medium heat. Dice the onion and mince the garlic cloves, then add them to the pot. Sauté for about 5 minutes or until softened.
In a blender, combine the roasted tomatillos, the peeled peppers, and the sautéed onion-garlic mixture. Blend until smooth to create the green chili base.
In the same pot, heat the remaining tablespoon of olive oil over medium heat. Dice the chicken breast into bite-sized pieces and season with salt and black pepper. Add the chicken to the pot and cook for 6-7 minutes, stirring occasionally, until lightly browned.
Pour the green chili base into the pot with the chicken. Add chicken broth, white beans (drained and rinsed), cumin, and oregano. Stir to combine.
Bring the chili to a simmer and cook uncovered for 20 minutes, stirring occasionally. Taste and adjust seasoning with more salt if needed.
While the chili is simmering, slice the corn tortillas into thin strips. Heat a skillet over medium-high heat with a drizzle of olive oil and toast the tortilla strips until crispy. Set aside.
Stir chopped cilantro and lime juice into the chili just before serving.
Ladle the green tortilla chili into bowls. Garnish with crispy tortilla strips, avocado slices, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 7709 mg | 335% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 41.0 g | ||
| Protein | 212.7 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 888 mg | 68% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7308 mg | 155% | |
*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.
