Chicken Chili Verde Recipe

Name: Chicken Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs; 2 teaspoons salt, divided; 1 teaspoon black pepper; 4 tablespoons vegetable oil, divided; 4 quarts chicken stock; 1 cup yellow onion, diced; 1 cup celery, diced; 1/2 cup green bell pepper, diced; 1/2 cup poblano pepper, diced; 1 tablespoon garlic, minced; 2 tablespoons jalapeno peppers, minced; 1 tablespoon ground cumin; 1/8 teaspoon ground cayenne pepper; 4 cups tomatillos, large diced; 3 cups canned great northern white beans, drained and rinsed

Servings: persons

2 lbs boneless skinless chicken thighs
2 teaspoons salt, divided
1 teaspoon black pepper
4 tablespoons vegetable oil, divided
4 quarts chicken stock
1 cup yellow onion, diced
1 cup celery, diced
1/2 cup green bell pepper, diced
1/2 cup poblano pepper, diced
1 tablespoon garlic, minced
2 tablespoons jalapeno peppers, minced
1 tablespoon ground cumin
1/8 teaspoon ground cayenne pepper
4 cups tomatillos, large diced
3 cups canned great northern white beans, drained and rinsed

1
Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
2
In a large 8-quart Dutch oven, add 2 tablespoon vegetable oil and heat over medium high heat. Once the oil it heated, add the chicken to the pot and sear both sides until golden brown.
3
Lower the temperature and add chicken stock. Allow to cook until chicken is cooked thru and tender, about 20 minutes.
4
Remove chicken and any stock from pan. Set aside.
5
Bring heat to medium, add remaining 2 tablespoons vegetable oil. Add the onions, celery, green bell peppers, poblano peppers and remaining 1 teaspoon salt, sweat until tender. Add in the minced garlic, minced jalapenos, cumin, cayenne and tomatillos, reduce heat. Shred the chicken and fold into the chili. Allow to simmer until the tomatillos break down a little and chicken is very tender, about 30 minutes.
6
Fold in the white beans and simmer for an additional 15 minutes. Taste test if more salt is needed and adjust if necessary. Serve!

1024

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs boneless skinless chicken thighs, 2 teaspoons salt, divided, 1 teaspoon black pepper, 4 tablespoons vegetable oil, divided, and more.

Yes, Chicken Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Chili Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions