Low Fat Chili Verde
Dive into the vibrant flavors of Low Fat Chili Verde, a health-conscious spin on the classic Mexican stew that's brimming with bold, smoky goodness. This lightened-up recipe showcases tender, shredded chicken simmered in a rich, roasted tomatillo and pepper blend, complemented by fresh cilantro, aromatic spices, and a zing of lime juice. With just a tablespoon of olive oil and low-sodium chicken broth, this version is packed with flavor but kind to your waistline. Ideal for meal prepping or serving a crowd, it’s a hearty, guilt-free comfort food that’s ready in just over an hour. Perfect for fans of healthy chicken recipes, low-fat dinner ideas, and flavorful chili verde alternatives.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 pound tomatillos, husked and halved
- 2 pieces poblano peppers, seeded and chopped
- 1 piece jalapeno pepper, seeded and chopped
- 1 large yellow onion, chopped
- 4 pieces garlic cloves, minced
- 4 cups low-sodium chicken broth
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 piece lime, juiced
Instructions
Preheat your oven to 400°F (200°C).
Place the halved tomatillos, poblano peppers, and jalapeno pepper on a baking sheet. Drizzle with a little olive oil, toss lightly, and roast in the oven for about 15 minutes until they are soft and slightly charred.
While the vegetables are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it begins to soften, about 5 minutes.
Stir in the minced garlic and cook for another minute until the garlic is fragrant.
Add the chicken breasts to the pot and pour in the chicken broth. Bring to a simmer over medium-high heat.
Once the roasted vegetables are done, transfer them to a blender along with the fresh cilantro. Blend until smooth.
Add the blended vegetable mixture to the pot with the chicken. Stir in the cumin, oregano, salt, and black pepper.
Reduce the heat to low, cover, and let it simmer for 30 minutes to allow the flavors to meld and the chicken to cook through.
Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot and stir in the fresh lime juice for a zesty finish.
Taste and adjust seasonings if necessary, adding more salt and pepper as desired.
Serve the chili verde hot, garnished with additional fresh cilantro if desired.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 32.9 g | ||
| Protein | 302.0 g | 604% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4859 mg | 103% | |
*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.
