Chicken Tomatillo Chili Recipe

Name: Chicken Tomatillo Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 lbs boneless skinless chicken thighs, trimmed, cut into bite size pieces; 1 teaspoon sea salt; 6 -8 large fresh tomatillos, husked remove, cored & quartered or 1 lb fresh tomatillo; 1 large jalapeno, I use serano chili; 2 (4 ounce) cans green chilies; 1 medium onion, chopped; 3 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 2 (14 ounce) cans chicken broth; 1 (12 ounce) can northern white beans, drained, rinsed; 1/2 cup fresh cilantro, chopped; sharp cheddar cheese, shredded for topping (optional)

Servings: persons

2 tablespoons canola oil
2 lbs boneless skinless chicken thighs, trimmed, cut into bite size pieces
1 teaspoon sea salt
6 -8 large fresh tomatillos, husked remove, cored & quartered or 1 lb fresh tomatillo
1 large jalapeno, I use serano chili
2 (4 ounce) cans green chilies
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 (14 ounce) cans chicken broth
1 (12 ounce) can northern white beans, drained, rinsed
1/2 cup fresh cilantro, chopped
sharp cheddar cheese, shredded for topping (optional)

1
Add oil to pot. Over medium heat, saute chicken, season with salt, cook until no longer pink. About 3-4 minutes. Remove chicken from pot, set aside.
2
In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeno and blend until thick & smooth. May need to make 2 batches.
3
Add more oil if desired, add onions and garlic, saute until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and coriander. Stir.
4
Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
5
Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
6
Top with cilantro at serving.
7
Serve with warm torn flour tortillas or crispy tortilla chips.

721

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 lbs boneless skinless chicken thighs, trimmed, cut into bite size pieces, 1 teaspoon sea salt, 6 -8 large fresh tomatillos, husked remove, cored & quartered or 1 lb fresh tomatillo, and more.

Yes, Chicken Tomatillo Chili 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 Tomatillo Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions