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


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.

About this Recipe

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