Real Recipes From Real Home Cooks ®

chicken chili verde

(7 ratings)
Blue Ribbon Recipe by
Tamra Miller
Fresno, CA

I have always made my chili verde with pork, but my family loves chicken. So after a hard week at work, I came home and decided to take out my frustrations on the cutting board; cooking has always been a de-stresser for me. I looked to see what was in the fridge and the cupboards, and decided on verde. We had a few of the daughter's friends over so I put this recipe together. I put it over corn chips and cheese. The teenagers loved it just as much as the adults. It has that wonderful green flavor; it was full of flavor with a wonderful little bite of heat in the back. I hope you give it a try.

Blue Ribbon Recipe

The addition of tomatillos and a hefty amount of cumin turn this chicken chili verde into a real stand-out! Jalapeno peppers, along with Pasilla and Anaheim chiles, add a nice kick of heat. This lower-fat chili verde is comforting on a cold winter's day or a hearty meal for watching the big game. Serve with some of your favorite toppings.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 4 -6
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For chicken chili verde

  • 2 lb
    boneless skinless chicken breast; cut into half inch cubes.and set aside
  • 3
    jalapeno peppers
  • 1
    Pasilla chile
  • 1
    Anaheim chile
  • 1 md
    onion, peeled and coarsely chopped
  • 8 md
    tomatillos, fresh husk removed and washed
  • 1/2 bunch
    cilantro, fresh rinsed and finely chopped
  • 2 can
    Ortega diced green chiles (4 oz each)
  • 1 pkg
    chicken taco seasoning, Lawry's
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    cumin, powder (to your taste; a little can go a long way)
  • 1 Tbsp
    garlic salt
  • 1/4 c
    Herbox instant chicken bullion (powder not the cubes)
  • 2-3 Tbsp
    corn starch
  • 1/2 -3/4 c
    water for corn starch
  • 3-5 c

How To Make chicken chili verde

  • Prepping the peppers.
    Clean and deseed all the peppers (when I do the jalapenos I use a spoon to make sure I get all the seeds and the ribs or leave some ribs behind if you want more heat).
  • Chopped onion, tomatillos, and cilantro.
    Chop the onion, tomatillos, and cilantro.
  • Chicken cut into cubes.
    Cube the chicken into 1/2 inch cubes.
  • Browning chicken in a pot with seasonings.
    Over a med-high heat in a 2 -4 quart pot heat the oil. Add the chicken and sprinkle it with the taco seasoning and 1 Tbsp of bullion. Cook just until a light brown color.
  • Remaining ingredients added to the pot.
    Add the remaining ingredients stirring to combine.
  • Water and seasonings added to the pot.
    Begin to add your water until you cover the vegetables. Add garlic salt cumin and more bullion until you have your desired taste. Cover, reduce heat and simmer until all contents are tender. Approx. 30 - 40 mins
  • Corn starch and water whisked together.
    Mix 1/2 cup of water to the corn starch until smooth (no lumps).
  • Pouring corn starch slurry into the pot.
    While gently stirring, slowly add the corn starch and water mixture to the simmering mixture. You want the sauce to be the consistency of a light gravy. If needed make more corn starch water.