Chicken Chili Verde With Avocado Recipe

Name: Chicken Chili Verde With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 whole Tomatillos, Peeled And Washed; 2 whole Jalapenos, Stem And Seeds Removed, Cut In Half Lengthwise; 3 whole Limes, Juiced; 1 whole Onion, Chopped; 5 cloves Garlic, Minced; 2 Tablespoons Extra Virgin Olive Oil; 3 whole Boneless, Skinless Chicken Breast Diced; 1 teaspoon Sea Salt; 2 Tablespoons Cumin; 2 Tablespoons Chili Powder; 1 teaspoon Oregano; 3 cups Chicken Stock; 1 pound Dried Great Northern Beans, Soaked And Cooked Until Tender; 2 whole Poblano Peppers; 1 bunch Cilantro; 2 whole Avocados, Peeled, Pitted And Diced; 2 cups Cheese Shredded (We Use Jack And Cheddar); 1 cup Greek Yogurt Or Sour Cream

Servings: persons

16 whole Tomatillos, Peeled And Washed
2 whole Jalapenos, Stem And Seeds Removed, Cut In Half Lengthwise
3 whole Limes, Juiced
1 whole Onion, Chopped
5 cloves Garlic, Minced
2 Tablespoons Extra Virgin Olive Oil
3 whole Boneless, Skinless Chicken Breast Diced
1 teaspoon Sea Salt
2 Tablespoons Cumin
2 Tablespoons Chili Powder
1 teaspoon Oregano
3 cups Chicken Stock
1 pound Dried Great Northern Beans, Soaked And Cooked Until Tender
2 whole Poblano Peppers
1 bunch Cilantro
2 whole Avocados, Peeled, Pitted And Diced
2 cups Cheese Shredded (We Use Jack And Cheddar)
1 cup Greek Yogurt Or Sour Cream

1
Preheat oven to 450 F. Place tomatillos and jalapenos onto a baking sheet.
2
Roast them in the oven for 15-18 minutes, until the bottom of the jalapenos start to brown.
3
Place tomatillos and jalapenos in a blender with lime juice and puree until smooth.
4
In a large stock pot add onion, garlic and olive oil.
5
Saute over medium-high heat until onions become translucent.
6
Add chicken, sea salt, cumin, chili powder and oregano.
7
Saute for about 5 minutes or until fragrant.
8
Add tomatillo puree, chicken stock and beans.
9
Mix until combined.
10
At this point put the mixture in a crockpot.
11
Place poblano peppers over an open flame of a gas stove or grill.
12
Cook until outside is charred.
13
Set poblanos aside and allow to cool for 10 minutes or until cool enough to handle.
14
Remove skin and rinse under cold water.
15
Remove seeds and stem.
16
Chop.
17
Add the poblanos to the chili.
18
Cook over low heat in the crockpot for 6-8 hours, stirring as needed.
19
Right before serving add chopped cilantro and stir well.
20
Serve topped with fresh avocado, cheese and Greek yogurt or sour cream.

1007

kcal

Calories

Fat

Carbs

113

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 16 whole Tomatillos, Peeled And Washed, 2 whole Jalapenos, Stem And Seeds Removed, Cut In Half Lengthwise, 3 whole Limes, Juiced, 1 whole Onion, Chopped, and more.

Yes, Chicken Chili Verde With Avocado 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 With Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions