There is nothing quite like a warm bowl of vibrant, tangy, and gently spicy chicken stew to lift your spirits and satisfy your hunger, and this Simple Chicken Chili Verde Recipe does exactly that with aplomb. Combining the fresh brightness of roasted tomatillos and the mild kick of green chilies with tender shredded chicken, this dish is a celebration of fresh ingredients and straightforward cooking. It’s approachable enough to prepare on a weeknight yet flavorful enough to impress guests, making it a must-have recipe in your culinary repertoire that promises comfort and a burst of lively Mexican-inspired flavors with every bite.
Ingredients You’ll Need
To make this dish sing, you’ll need just a handful of simple, wholesome ingredients that work beautifully together. Each one plays a crucial role, from providing the perfect protein base to layering on bold flavors and fresh color.
- 1.5 pounds Boneless, Skinless Chicken Breasts: This lean protein forms the hearty foundation of your chili verde.
- 1 pound Tomatillos: Husked and rinsed, these add a tangy brightness that’s essential for that signature verde flavor.
- 2-3 medium Green Chilies (Poblano or Serrano): Choose according to your desired heat level to bring depth and a mild kick.
- 1 medium Onion: Diced to provide sweetness and balance the acidity.
- 3-4 cloves Garlic: Minced for a fragrant and savory backing note.
- 4 cups Low-Sodium Chicken Broth: Adds moisture and enhances the savory depth without overpowering.
- 1/4 cup Fresh Cilantro: Chopped fresh for garnishing, delivering fresh herbaceous brightness.
- 1-2 teaspoons Salt: To taste, to bring all the flavors into harmony.
- 1/2 teaspoon Black Pepper: For just a subtle heat and flavor enhancement.
- 1-2 limes Fresh Lime Juice: Added at the end to brighten and lift the entire dish.
How to Make Simple Chicken Chili Verde Recipe
Step 1: Roast the Tomatillos
Start by prepping your tomatillos—remove their papery husks, give them a good rinse to wash away their natural stickiness, then cut them in half. Placing these on a baking sheet, roast just long enough at 425°F to develop a slight char. This roasting process intensifies their natural tang and adds a subtle smoky undertone that’s key to a great chili verde.
Step 2: Prep Aromatics
While the tomatillos roast, dice your onion and mince the garlic. These aromatics will build the foundational flavors of your chili and provide that gentle sweetness and fragrance that complements the sharper tomatillo tang beautifully.
Step 3: Sauté Onion and Garlic
Heat some olive oil in a large pot over medium heat and gently cook the diced onion until translucent—about five minutes. Then add the minced garlic and cook for an additional minute or two until you can smell that irresistible garlic aroma filling your kitchen.
Step 4: Add Roasted Tomatillos and Chilies
Next, add the charred tomatillos straight to the pot along with your green chilies. Let this combination cook together for about five minutes, allowing the flavors to begin melding into a rich verde sauce base that’s both tangy and fresh.
Step 5: Pour in Chicken Broth and Simmer
Pour the low-sodium chicken broth into your pot, stirring gently before bringing it to a gentle simmer. This broth will soak up all the wonderful flavors while providing the perfect cooking medium for the chicken.
Step 6: Add Seasoned Chicken Breasts
Season your chicken breasts generously with salt and pepper before adding them to the simmering broth mixture. Cover the pot and let it cook for 20 to 25 minutes until the chicken is completely cooked through and tender.
Step 7: Shred Chicken and Simmer More
Remove the cooked chicken breasts, shred them finely, and return the pieces to the pot. Let everything simmer together for another 10 minutes to allow the shredded chicken to soak up those incredible chili verde flavors.
Step 8: Finish with Lime Juice and Cilantro
Finally, squeeze fresh lime juice into your chili verde, adjusting seasoning as needed to balance the dish perfectly. This last touch brightens the entire pot and adds a lively zing. Don’t forget to garnish with chopped cilantro just before serving for that fresh, herbaceous finish.
How to Serve Simple Chicken Chili Verde Recipe
Garnishes
Fresh cilantro is the star garnish here, adding color and fresh flavor, but you can also offer lime wedges on the side for extra zest. Some diced avocado or a dollop of sour cream can add creaminess if desired, balancing the gentle heat and acidity wonderfully.
Side Dishes
This chili verde shines when paired with fluffy white rice or warm corn tortillas that soak up every last drop. A simple side of black beans or a crisp, fresh salad with a light vinaigrette will round out the meal beautifully without overshadowing the dish.
Creative Ways to Present
For a fun twist, serve your Simple Chicken Chili Verde Recipe as a filling inside warm tortillas topped with cheese and avocado for tacos. Alternatively, ladle it over roasted sweet potatoes or even baked potatoes for a comforting, hearty bowl that transforms weeknight dinners into something special.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply cool them completely before transferring to an airtight container. Refrigerate for up to 3 days, allowing the flavors to deepen further, making every bite as delicious as the first.
Freezing
This Simple Chicken Chili Verde Recipe freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. This makes it a fantastic option for meal prep or quick dinners on busy nights.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of chicken broth or water to restore its perfect consistency. Avoid microwaving directly from frozen to keep the chicken tender.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra richness and tenderness to the dish, and their slightly higher fat content lends a wonderful depth of flavor that pairs well with the chili verde sauce.
How spicy is this Simple Chicken Chili Verde Recipe?
The heat depends on the type and amount of green chilies you use. Poblano peppers offer mild warmth, while serrano chilis bring more kick. Adjust quantities based on your tolerance and preference.
Can I make this recipe vegetarian?
Yes! Swap the chicken for hearty vegetables like zucchini and cauliflower, and use vegetable broth instead. While it won’t be the traditional version, it will still be deliciously vibrant and satisfying.
What can I substitute for tomatillos if I can’t find them?
If fresh tomatillos are unavailable, canned tomatillos or green tomatoes can work in a pinch. Just be aware the flavor will be milder and less tangy, so consider adding a splash of lime juice to brighten the dish.
Is this recipe good for meal prep?
Definitely. Its flavors actually improve over time, making it perfect for preparing ahead. Just be sure to store it properly and reheat gently for the best experience.
Final Thoughts
With its fresh ingredients, straightforward steps, and lively flavors, this Simple Chicken Chili Verde Recipe is a winner every time. It’s the kind of dish that cozies you up and makes you feel like you’ve just discovered a new dinner favorite among friends. Give it a try and let this vibrant, homemade chili verde become your go-to for an easy, delicious meal filled with heart and soul.
Print
Simple Chicken Chili Verde Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Salt
Description
This Simple Chicken Chili Verde is a flavorful and comforting Mexican-inspired dish featuring tender boneless chicken breasts simmered in a vibrant tomatillo and green chili sauce. Roasted tomatillos add a subtle smoky sweetness that balances the mild heat from poblano or serrano peppers. Perfect for a wholesome family meal, this chili verde is garnished with fresh cilantro and brightened with a squeeze of fresh lime juice.
Ingredients
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts (provides a lean source of protein)
- 1 pound Tomatillos (remove husks and rinse before use)
- 2–3 medium Green Chilies (Poblano or serrano, adjust for heat preference)
- 1 medium Onion (diced)
- 3–4 cloves Garlic (minced)
- 4 cups Low-Sodium Chicken Broth
Seasonings and Garnish
- 1/4 cup Fresh Cilantro (chopped, for garnish)
- 1–2 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (to taste)
- 1–2 limes Fresh Lime Juice (for brightening flavors)
Instructions
- Prepare Tomatillos: Remove the husks from the tomatillos and rinse them thoroughly. Cut each tomatillo in half and arrange them cut-side down on a baking sheet for roasting.
- Roast Tomatillos: Preheat the oven to 425°F (220°C). Roast the tomatillos for 15-20 minutes until they develop a slight char, enhancing their flavor with a subtle smoky note.
- Prep Aromatics: While the tomatillos roast, dice the onion and mince the garlic cloves to have them ready for sautéing.
- Sauté Onion: In a large pot, heat olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent and softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring it does not brown.
- Combine Tomatillos: Add the roasted tomatillos to the pot with the onions and garlic, cooking everything together for about 5 minutes to meld the flavors.
- Add Chilies and Broth: Stir in the diced green chilies, then pour in the chicken broth. Bring the mixture to a gentle simmer.
- Season and Add Chicken: Season the chicken breasts with salt and black pepper. Once the broth simmers, add the chicken breasts to the pot.
- Simmer Chicken: Cover the pot and let the chicken cook for 20-25 minutes until it is fully cooked through and tender.
- Shred Chicken: Carefully remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken back to the pot.
- Final Simmer: Simmer the combined ingredients for an additional 10 minutes to allow the flavors to meld and the chicken to absorb more of the chili verde sauce.
- Finish and Serve: Squeeze fresh lime juice into the pot and adjust seasoning with additional salt or pepper if needed. Serve the chili verde hot, garnished with chopped fresh cilantro for a burst of freshness.
Notes
- Adjust the number of green chilies based on your preferred spice level. Use milder poblanos for less heat or serranos for a spicier dish.
- Removing husks and thoroughly rinsing tomatillos prevents any bitterness in the sauce.
- Roasting tomatillos brings out a richer, more complex flavor compared to using them raw.
- Use low-sodium chicken broth to control the saltiness of the dish.
- Shredding the chicken ensures it absorbs more of the flavorful sauce and improves texture.
- For a thicker sauce, simmer uncovered for a few extra minutes before serving to reduce liquid.
