Chicken Chili Verde

Chicken Chili Verde is a favorite fall lunch and dinner recipe. Roasted tomatillo and jalapeños with chunks of chicken breast makes this Chili perfect for your next football party. 

Other Chili Recipes we love are Darn Good Chili, Chicken Sweet Potato Chili, and One Pot Chili Mac and Cheese.

Ok..Ok.. I know the chili it's self wasn't very Verde color but oh boy oh boy was Chicken Chili Verde with Avocado tasty..

When the husband and kids tasted it all I heard was MMM.. Oh my gosh Mom Chicken Chili Verde is so good.. Well I guess that is said a lot in our house but what can I say..

Chicken Chili Verde was really delicious and healthy too. 

I can't wait to make this again for our first football party of the season!

Chicken Chili Verde is an all time family favorite and never lasts long in our house. It could easily be a white bean, award winning chili.

I know your family will enjoy it as much as mine.

Peel and wash tomatillos.

Halve jalapenos and place skin side down on a cookie sheet. (I removed seeds to prevent mine from being to hot for the kiddo's but if you like it hot hot hot feel free to leave them in.)

Roast in a 450 degree oven from about 15-18 minutes until the bottoms of the tomatillos and jalapeno's start to brown.

Add tomatillos and jalapeños to a blender. Add juice of 3 limes and puree until smooth.

In a large stock pot add olive oil, garlic and onion.

Cook over medium-high heat until onion becomes translucent.

Add chicken, sea salt, cumin, chili powder and oregano. Sauté chicken for about 5 minutes or until fragrant.

Add pureed tomatillos, chicken stock, and cooked great northern white beans. Mix until fully combined and lower the heat to low.

Over a gas burner or grill char the outside of 2 poblano chili's.

Removed charred skin under cold water and dice poblano chili's.

Stir in poblanos and cook for 6-8 hours over low heat. At this point I transferred the mixture to the crock pot.

When done add fresh chopped cilantro right before serving.

Top off Chicken Chili Verde with fresh sliced avocado, shredded cheese, greek yogurt or sour cream, and additional cilantro.

Whatever you do don't leave out the avocado it helps cut the heat and leaves a nice creamy texture.

¡Buen provecho!

A few of my other favorite chili recipes are:

• Darn Good Chili
• Chipotle Chicken Sweet Potato Chili
• Crockpot Tomatillo Hominy Chili
• Chipotle Black Beans

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American

Yield: 6

Author: Serena Bakes Simply From Scratch

Chicken Chili Verde with Avocado

Chicken Chili Verde is a favorite fall lunch and dinner recipe with Roasted tomatillo, Poblanos, and jalapeños with chunks of chicken breast. 

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Ingredients

• 16 whole Tomatillos, Peeled And Washed
• 2 whole Jalapeños, Remove Seeds
• 3 whole Limes, Juiced
• 1 whole Onion, Chopped
• 5 cloves Garlic, Minced
• 2 tablespoons Extra Virgin Olive Oil
• 3 whole Chicken Breast, Diced
• 1 teaspoon Sea Salt
• 2 tablespoons Cumin
• 2 tablespoons Chili Powder
• 1 teaspoon Oregano
• 1 pound Dried Great Northern Beans, Soaked And Cooked Until Tender
• 3 cups Chicken Stock
• 2 whole Poblano Chili's
• 1 bunch Cilantro
• 2 whole Avocados, Seeded And Diced
• 2 cups Cheese, Shredded (We Use Jack And Cheddar)
• 1 cup Non Fat Greek Yogurt or Sour Cream (For Garnish)

Instructions

1. Preheat oven to 450 degrees. On a baking sheet place tomatillos, and jalapenos skin side down. Cook for 15-18 minutes, until the bottom of the jalapenos start to brown.
2. Place tomatillos and jalapeños in a blender with lime juice, and puree until smooth.
3. In a large stock pot add onion, garlic, and olive oil. Saute over medium-high heat, until onions become translucent. Add chicken, sea salt, cumin, chili powder, and oregano. Sauté for about 5 minutes or until fragrant.
4. Add tomatillo puree, chicken stock, and beans. Mix until combined. At this point mixture can be transferred to a crock pot. Reduce heat to low.
5. Place poblano chili's over an open flame of a gas stove or grill or under a broiler. Cook until outside is charred. Set poblanos aside and allow to cool for 10 minutes or until touchable. Remove skin and rinse under cold water. Remove seeds and stem. Chop. Add to chili.
6. Cook over low heat covered for 6-8 hours, stirring as needed.
7. Right before serving add chopped cilantro, and stir well.
8. Serve topped with fresh avocado, cheese, and greek yogurt or sour cream.

Nutrition Facts

Calories

593.76

Fat

30.07 g

Sat. Fat

10.09 g

Carbs

41.75 g

Fiber

13.20 g

Net carbs

28.55 g

Sugar

9.33 g

Protein

43.85 g

Sodium

919.41 mg

Cholesterol

93.78 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2012/08/chicken-chili-verde-with-avacado.html

©2012 Serena Bakes Simply From Scratch

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