Chicken Chili Verde

Tamra Miller


I have always made my chili verde with pork, but my family loves chicken, and it is better for you. 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 destresser for me. I looked to see what was in the frig and the cupboards, and decided on verde. We had a few of the daughter's friends over so I put this recipe together, and put it over Corn Chips and Cheese. Well 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, and add or take away as your tastebuds see fit. If you have any questions please email. Hope you enjoy this dish...Happy Cooking

★★★★★ 7 votes
30 Min
45 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The addition of tomatillos and a hefty amount of cumin turn this recipe into a real stand-out!


2 lb
boneless skinless chicken breast; cut into half inch cubes.and set aside
jalapeno peppers
pasilla chili
anaheim chili
1 medium
onion, peeled and coursely chopped
8 medium
tomatillos, fresh husk removed and washed
1/2 bunch
cilantro, fresh rinsed and finely chopped
2 can(s)
ortega diced green chilis 4 ozs
1 pkg
chicken taco seasoning, lowrey'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
1/2 -3/4 c
water for cornstarch
3-5 c

How to Make Chicken Chili Verde


  • 1Clean 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)
  • 2Chop the onion, tomatillos, and cilantro.
  • 3Cube the chicken into 1/2 inch cubes
  • 4Over 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.
  • 5Add the remaining ingredients stirring to combine. Begin to add your water until you cover the vegetables.
  • 6Add garlic salt cumin and more bullion until you have your desired taste. Cover, reduce heat, and simmer until all contents are tender. Aprox. 30 - 40 mins
  • 7mix 1/2 cup of water to the cornstarch until smooth(no lumps)
  • 8While gently stirring, slowly add the cornstarch and water mixture to the simmering mixture. You want the sauce to be the consistency of a light gravy. If needed make more cornstarch water.

Printable Recipe Card

About Chicken Chili Verde

Main Ingredient: Chicken
Regional Style: Mexican
Collection: Fiesta Time!
Other Tag: Healthy