Chili Verde with Chicken, Green Chiles & Cilantro

Introduction

This Chili Verde with Chicken, Green Chiles & Cilantro is a bright, flavorful twist on traditional chili that highlights fresh, tangy, and herbal notes. Unlike red chili, which leans on tomatoes and smoky spices, this green version celebrates roasted tomatillos, mild green chiles, and vibrant cilantro. The result is a hearty, comforting dish with a lively freshness that makes it stand out.

Tender chunks of chicken simmer slowly in a thick, green sauce that’s both zesty and savory. Each spoonful offers layers of flavor — from the mild heat of the chiles to the brightness of lime and the subtle richness of garlic and onion. Whether you’re craving a nourishing meal on a cool night or something light yet filling, this chili verde is the perfect choice.

It’s an easy, one-pot meal that’s naturally gluten-free, loaded with protein, and perfect for make-ahead lunches or family dinners. The fragrance of simmering tomatillos and herbs fills the kitchen, making it as inviting as it is satisfying.

Background

“Chili Verde,” meaning “green chili,” has roots in Mexican and Southwestern cuisine. Traditionally made with pork, the dish gets its signature color from tomatillos and green chiles. This version substitutes chicken for a lighter, quicker-cooking option without sacrificing the authentic depth of flavor.

Tomatillos — small, green, tangy relatives of the tomato — give the sauce its characteristic brightness. When roasted and blended with garlic, onion, and fresh cilantro, they create a sauce that’s equal parts earthy and citrusy. This chili verde pays homage to its traditional roots while offering a modern, accessible take that’s weeknight-friendly and full of fresh ingredients.

Why You’ll Love This Recipe

Fresh, vibrant flavor: Bright tomatillos and cilantro create a lively contrast to the savory chicken.
Healthy and hearty: Packed with lean protein and nutrient-rich green vegetables.
One-pot simplicity: Everything simmers together, minimizing cleanup.
Customizable heat: Adjust spice levels easily with mild or spicy green chiles.
Make-ahead friendly: The flavors deepen beautifully as it rests overnight.

Ingredients & Equipment

Ingredients:

2 tablespoons olive oil
1 ½ pounds (680 g) boneless, skinless chicken thighs or breasts, cut into cubes
1 medium onion, chopped
3 cloves garlic, minced
1 pound (450 g) tomatillos, husked and halved
2–3 medium green chiles (such as Anaheim or poblano), roasted, peeled, and chopped
1 jalapeño, seeded and chopped (optional for heat)
1 cup (240 ml) low-sodium chicken broth
½ teaspoon coriander
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
½ cup (120 ml) fresh cilantro, chopped
Juice of 1 lime
Optional toppings: sliced avocado, diced onion, chopped cilantro, or tortilla strips

Equipment:

Large Dutch oven or heavy pot
Baking sheet (for roasting tomatillos)
Blender or food processor
Wooden spoon and ladle

Step-by-Step Instructions

1. Roast the Tomatillos and Chiles (15 minutes)

Preheat the oven to 425°F (220°C). Place the halved tomatillos, green chiles, and jalapeño (if using) on a baking sheet. Drizzle lightly with olive oil and roast for 12–15 minutes until softened and lightly blistered. This roasting step caramelizes the natural sugars in the tomatillos and deepens the flavor of your sauce.

2. Blend the Sauce (3 minutes)

Once roasted, transfer the tomatillos and chiles to a blender. Add garlic, half of the chopped onion, a handful of cilantro, and a splash of chicken broth. Blend until smooth. This creates a thick, fragrant green sauce — the heart of your chili verde.

3. Brown the Chicken (6 minutes)

In a large pot, heat olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Sear for 4–6 minutes until golden on all sides. Browning adds richness and seals in moisture. Remove the chicken and set aside.

4. Sauté the Onions and Spices (3 minutes)

In the same pot, add the remaining chopped onion. Sauté for 2–3 minutes until translucent, then stir in cumin, coriander, and smoked paprika. Toasting the spices in oil helps release their aroma and enhances depth.

5. Simmer the Chili Verde (25–30 minutes)

Return the chicken to the pot and pour in the blended tomatillo-chile sauce. Add the remaining chicken broth and stir to combine. Bring to a boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally. The sauce will thicken and cling beautifully to the chicken as it cooks.

6. Add Fresh Finishes (3 minutes)

Once the chili has reduced and the chicken is tender, stir in the lime juice and remaining cilantro. Taste and adjust seasoning with extra salt or lime if needed. The final touch of lime and herbs brightens the entire dish.

7. Serve and Enjoy

Ladle the chili verde into bowls and top with your favorite garnishes. Sliced avocado adds creaminess, chopped onion gives crunch, and tortilla strips bring a satisfying texture contrast.

Expert Tips & Troubleshooting

For a thicker chili: Blend a few cooked tomatillos into the sauce or let it simmer longer uncovered.
For extra smoky depth: Add a roasted poblano or a pinch of smoked salt.
Adjust the spice: Keep or remove jalapeño seeds depending on your heat preference.
Short on time? Use canned tomatillos or pre-roasted green chiles.
Make it creamy: Stir in a few tablespoons of Greek yogurt or sour cream before serving.

Flavor Variations

Green Chicken Chili with Beans: Add a can of white beans for extra fiber and texture.
Creamy Verde Chili: Blend in half an avocado or ¼ cup coconut milk for a silky finish.
Spicy Verde Chili: Add a chopped serrano pepper or a splash of hot sauce.
Vegetarian Verde Chili: Replace chicken with diced zucchini, mushrooms, and white beans.
Verde Rice Bowl: Serve over jasmine or brown rice for a complete, hearty meal.

Serving Suggestions

This chili verde pairs beautifully with fluffy rice, quinoa, or warm corn tortillas. For a lighter option, spoon it over cauliflower rice or serve alongside a crisp green salad.

For gatherings, set up a chili bar with bowls of shredded cheese, avocado, lime wedges, and cilantro so everyone can customize their own. It’s a fun and interactive way to enjoy a meal full of color and flavor.

You can also serve this dish with tortilla chips for scooping or with a side of roasted vegetables for a wholesome dinner.

Storage & Reheating Tips

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight before reheating.
Reheat: Warm gently over medium heat on the stove, adding a splash of broth if it thickens too much.

FAQ

Can I make this in a slow cooker?
Yes! Sear the chicken and onions first, then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3–4 hours.

Can I use rotisserie chicken?
Absolutely. Stir in shredded rotisserie chicken during the last 10 minutes of simmering for an even faster meal.

Can I substitute tomatillos?
If tomatillos aren’t available, use a mix of green salsa and lime juice for a similar flavor profile.

Conclusion

This Chili Verde with Chicken, Green Chiles & Cilantro brings vibrant flavor and comfort to the table in every bite. The combination of tender chicken, roasted tomatillos, and fresh herbs creates a perfect balance of tangy, savory, and zesty notes.

It’s a fresh alternative to traditional chili that’s equally satisfying — light yet hearty, simple yet layered with flavor. Whether served over rice, with tortillas, or straight from the pot, this dish is guaranteed to warm your heart and bring brightness to any mealtime.