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Simple Chicken Chili Verde

A vibrant and zesty dish featuring tender chicken and a medley of green ingredients, perfect for weeknight dinners or family gatherings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot or Dutch Oven
  • Baking Sheet

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
  • 1/4 cup Fresh Cilantro Chopped, for garnish.

Seasonings

  • 1-2 teaspoons Salt To taste.
  • 1/2 teaspoon Black Pepper To taste.
  • 1-2 limes Fresh Lime Juice For brightening flavors.

Instructions

  • Prepare the tomatillos by removing the husks and rinsing them. Cut in half and place on a baking sheet.
  • Preheat the oven to 425°F (220°C) and roast the tomatillos for 15-20 minutes until slightly charred.
  • Dice the onion and mince the garlic while the tomatillos roast.
  • In a large pot, heat olive oil over medium heat and sauté the onion for about 5 minutes until translucent.
  • Add minced garlic and cook for an additional 1-2 minutes until aromatic.
  • Add roasted tomatillos to the pot and cook for another 5 minutes.
  • Stir in the green chilies and pour in the chicken broth, bringing to a gentle simmer.
  • Season the chicken breasts with salt and pepper, then add to the pot once simmering.
  • Cover and simmer for 20-25 minutes until chicken is cooked through.
  • Remove chicken, shred it, and return to the pot. Simmer for an additional 10 minutes.
  • Squeeze lime juice into the pot, adjust seasoning, and serve hot garnished with cilantro.

Notes

For variations, consider adding beans, different chilies, or serving with toppings like avocado or cheese.