Go Back
Chicken Chili Verde

Chicken Chili Verde

5 from 3 votes


  • 16-20 Tomatillos
  • 2 Jalapenos seeds removed
  • 3 Limes juiced
  • 1 Onion diced
  • 5 cloves Garlic minced
  • 2 T Extra Virgin Olive Oil
  • 3 Chicken Breasts diced
  • 1 t Sea Salt
  • 2 T Cumin
  • 2 T Chili Powder
  • 1 t Oregano
  • 2 cans Northern Beans
  • 3 cups Chicken Stock
  • 2 Poblano peppers
  • 1 bunch Cilantro
  • 2 whole Avocados diced
  • Monterey Jack Cheese optional
  • Sour Cream optional


  • Preheat oven to 450.
  • Put the peppers and tomatillos on a baking pan and roast 10-15, or until Poblanos are charred on one side. Flip and repeat.
  • Peel Poblanos (see blog post for details), remove stem and seeds, dice and set aside.
  • Cut the stems off the jalapeno halves and drop them and the tomatillos in a food processor along with the juice of 3 limes. Blend til smooth and set aside.
  • Put the onions and garlic in a large stockpot with olive oil and sauté until the onions become translucent.
  • Add diced chicken and all the spices. Stir and sauté another 5 minutes.
  • Add the chicken stock, tomatillo mixture, beans, and poblano peppers.
  • Bring to a boil, then reduce to low and let simmer for 1-2 hours.
  • Before serving add the cilantro and avocados.
  • Garnish with Monterey Jack cheese and sour cream if desired.
Tried this recipe?Let us know how it was!