Simple Chicken Chili Verde

Simple chicken chili verde reminds me of the first cool evening when I decided to make something comforting and full of bold flavors so I simmered chicken in a vibrant green sauce made from tomatillos and roasted chilies. The aroma filled my kitchen with a warm and zesty scent that made everyone eager for dinner.

Ever since that night I have kept this recipe close because it is easy to prepare and incredibly satisfying. The tender shredded chicken absorbs all the tangy, smoky, and slightly spicy notes of the verde sauce making every spoonful rich and hearty. It has become a staple in my kitchen whenever I crave something nourishing and flavorful.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breasts – They cook until tender and shred easily into the sauce.
• Tomatillos – The key to that bright tangy verde base.
• Green chilies – Add a mild heat and smoky flavor to the sauce.
• Onion – Gives the broth depth and sweetness as it cooks.
• Garlic – Essential for building the aromatic flavor base.
• Chicken broth – Creates a rich and savory base for the chili.
• Cilantro – Adds a fresh herbal note at the end.
• Lime – Brings a citrusy brightness to balance the sauce.
• Olive oil – For sautéing and enhancing the overall richness.
• Salt and pepper – Basic seasonings to tie everything together.

Tools You’ll Need

• Large pot or Dutch oven – Perfect for simmering the chili until the chicken is tender.
• Blender or immersion blender – To blend the verde sauce until smooth.
• Tongs – Handy for removing and shredding the chicken.
• Knife and cutting board – For chopping all the vegetables.
• Ladle – To serve the chili into bowls with ease.

Instructions

Step 1:

I start by roasting the tomatillos and green chilies until they are slightly charred because this deepens their flavor.

Step 2:

I blend the roasted tomatillos, chilies, onion, garlic, and a bit of broth until smooth to create the vibrant verde sauce.

Step 3:

In a large pot I heat olive oil and pour in the sauce letting it simmer for a few minutes to enhance the flavors.

Step 4:

I add the chicken breasts and the rest of the broth then cover and let it cook gently until the chicken is tender.

Step 5:

Once cooked I remove the chicken, shred it with two forks, and return it to the pot to soak up the sauce.

Step 6:

I finish with fresh cilantro and a squeeze of lime before serving each bowl with a dollop of sour cream if I want extra creaminess.

Tips

I like to make this a day ahead because the flavors deepen overnight. For extra heat you can add a jalapeño or serrano pepper to the sauce. If you want a thicker chili, simmer it uncovered for a few extra minutes.

Ways to Serve

This simple chicken chili verde is perfect on its own with a spoonful of sour cream and chopped green onions. You can also serve it with warm tortillas, rice, or tortilla chips for dipping.

Frequently Asked Questions

Can I make chicken chili verde in a slow cooker?

Yes you can blend the sauce and cook everything in the slow cooker on low for 6 hours or high for 3 hours.

Can I use rotisserie chicken?

Absolutely it saves time and still soaks up the delicious verde sauce beautifully.

How long can I store chicken chili verde?

It keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.

See You in the Kitchen

I hope you try this simple chicken chili verde because it is warm, zesty, and exactly the kind of meal that feels like a hug in a bowl. Let me know how you make it your own when you try it.

Happy Cooking!

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