Chicken Chili Verde
Paleo Chicken Chili Verde Recipe: A lean low-carb green chili recipe that fits neatly into a Whole 30 diet! It’s gluten-free, grain-free, dairy-free… And delicious!
Skinny Chicken Chili Verde
Today I’m sharing a lighter version of our traditional New Mexican Chile Verde… My kids’ absolute favorite chili recipe.
The original recipe is made with pork and masa (corn flour) and is ultra-rich. However, if you are trying to cut your caloric intake and get rid of grains, this skinny chicken chili is very similar and packed with perky flavor!
We’ve got tons of mean lean recipes that fit into Whole Foods, Vegan and Vegetarian, Gluten Free, and Low Carb, Paleo, Whole 30, and Ketogenic menus. And this has got to be the best chile verde recipe out there that actually fits into your diet!
It’s our goal to make this season a delicious transition into clean eating!
Chicken and Green Chili For All
Our easy chicken chili is:
- Low carb
- Low fat
- Gluten free
- Grain free
- Dairy free
- Paleo
- And Whole 30 friendly.
Add some sliced avocado for healthy fat and it’s ketogenic as well!
The lighter flavor profile of this Paleo Chicken Chile Verde accentuates the smoky peppers and tangy tomatillos, while still offering plenty of protein.
I love making a big pot of healthy chile verde chicken this time of year. The bold flavors of the steamy chili will fill your belly and calm your spirits.
Plus, this recipe makes wonderful leftovers for healthy lunches throughout the week.
Sometimes I pull out my biggest pot and make a double batch, so everyone in the family can take leftover Paleo Chicken Chile Verde for lunch the next day or two.
No one ever argues.
What Ingredients You Will Need
- Olive Oil
- Onions – peeled and chopped
- Garlic Cloves – peeled and minced
- Poblano Peppers – seeded and chopped
- Jalapeno Peppers – seeded and chopped
- Tomatillos
- Ground Cumin
- Ground Coriander
- Dried Oregano
- Salt
- Bay Leaf
- Boneless Chicken – breasts, thighs, or both will work
- Chicken Broth
- Chopped Cilantro
- Possible Garnishes – cilantro, avocado, lime
How to Make Chicken Chile Verde
- Sauté the Vegetables – With most stewed recipes, it’s important to sauté the onions, garlic, and other aromatics first to release their flavor.
- Add the chicken, spices, and broth – Once all the ingredients are in the pot, simmer the green chili to soften the vegetables and cook the chicken.
- Shred the chicken – Remove the chicken pieces and shred them with forks.
- Puree the veggies – Once the chicken is out of the pot, puree the vegetables so the chili base is relatively smooth.
- Combine – Stir the shredded chicken back into the pot and add cilantro.
Get the Complete (Printable) Chicken Chili Verde Recipe + Video Below. Enjoy!
Serving Suggestions
Paleo Chicken Chile Verde is great on its own, but can also be paired with some other side dishes for a more hearty meal! Remember, these additions will make it no longer paleo, unless you make keto tortillas! But I highly recommend pairing it with some of my favorites:
Frequently Asked Questions
Can I Make Chili in the Slow Cooker?
Oh yes! However, it’s still important to sauté the onions, peppers, and garlic on the stovetop before adding them to the crockpot.
This step softens and sweetens the vegetables to create the best overall flavor and texture.
Slow cook the chicken chili for 6-8 hours on low, or 3-4 hours on high.
How Long Do Chicken Chili Verde Leftovers Last?
You can store the leftovers in an airtight container for 5 to 6 days in the refrigerator. You can also freeze the leftovers for up to 6 months.
What If I Don’t Have An Immersion Blender?
Use a large slotted spoon to scoop the tomatillos, onions, and peppers into a standard blender. Open the vent and cover the lid with a towel for safety. Puree. Then stir the vegetable slurry back into the broth.
How Hot Do The Peppers Make This Chili?
If you are worried about spice, take out the jalapeños. The poblano peppers will still offer a bit of smoky heat on their own, but it will not be overpowering.
More Amazing Chili and Soup Recipes
- Paleo White Chicken Chili Recipe
- Beer & Beef Chili Recipe
- Best Venison Chili
- Pumpkin Chili Recipe
- Turkey Chili Recipe
- Pork Green Chili Recipe (New Mexico Chile Verde)
- Creamy White Chicken Chili Recipe (3 Ways!)
- Buffalo Chicken Chili (Stovetop, Crockpot & Instant Pot)
- Mexican Street Corn Chili Recipe
- Chunky Vegan Chili Recipe
- Pozole Verde de Pollo (Chicken Pozole)
Chicken Chili Verde Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 6 cloves garlic, peeled and minced
- 4 poblano peppers, seeded and chopped
- 1-2 jalapeno peppers, seeded and chopped
- 1 pound tomatillos
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 bay leaf
- 2 1/2 pounds boneless chicken (breasts, thighs, or both)
- 4 cups chicken broth
- 1/2 cup chopped cilantro
- Possible garnishes: cilantro, avocado, lime
Instructions
- Peel and wash the tomatillos so they are not sticky. Then cut the tomatillos into quarters. Prep the remaining vegetables.
- Set a large 6 quart stock pot over medium heat. Add the oil, onions, garlic, and chopped peppers. Sauté for 5-8 minutes.
- Stir in the tomatillos. Then add the whole raw chicken pieces to the pot. Add all spices and seasoning. Pour in the broth. Stir and push the chicken pieces to the bottom of the pot.
- Simmer the chili for 25-30 minutes, until the largest piece of chicken is cooked through. Use tongs to move the chicken pieces to a cutting board.
- Remove the bay leaf. Then use an immersion blender to puree the vegetables and broth base. It does not have to be totally smooth, but the chunks of tomatillos should be blended in.
- Meanwhile, use two forks to shred the chicken. Then stir the chicken shreds back into the chili.
- Taste, then salt and pepper as needed. Finally, stir in the chopped cilantro. Serve warm as-is, or with lime wedges and sliced avocado.
Your recipe had me drooling and already planning my weekend menu. I’m excited to give it a try and see if my culinary skills are up to the challenge. Thanks for sharing, Sommer – can’t wait to swap notes on our experiences.
Wow, just wow! I made this last night exactly the way it was written. I did however add 1 1/2 cups of corn and 1 1/2 cups of cubed potatoes. So delicious and hearty!
I love your addition of the corn & cubed potatoes!
I made this for lunch today and oh my god! this is the best thing ever. it was so good that I ended up having it for dinner as well. 10/10 would recommend trying. I used Himalayan salt and it added to the flavor!
Loved your recipe’s instructions on the paleo chicken chile verde recipe. Thanks for such amazing words.
Loved your recipe’s instructions on the Chicken chile verde recipe. Thanks for such amazing words.
love all chilis anyway and because I do, I need at least one lighter version, this will do, thank you! I only preferred red chilis for a long time until I had a really good verde and that opened up a whole new world and really appreciate this lighter version as a recipe I can go to during the week when I’m much more calorie-conscious, thank you
Oh my goodness! So good, I did add an additional jalapeño as we love the het! I also added some arrowroot powder to thicken it up a bit. We only eat paleo and this was such a nice treat. This would be amazing to add to eggs for breakfast! Definitely will be trying that in the next day or so. Thank you for your recipe!
Hi Sommer, This is one of the best soup. Trust me guys, you need to try this. My hubby loves it. Thanks for sharing :)
Roast the veggies all at once until charred.
It was really good – I didn’t seed the jalapenos (I like the heat) and I roasted the tomatillo and anaheim peppers while I prepped everything else (my store was sold out of poblano). I topped it with plain yogurt for a faux sour cream effect and it was delicious.
My family really liked it! Fairly easy to pull together. The only change I made was cutting back on the stock. My husband also suggested adding some chili powder. I served with wheat tortillas. Great weeknight meal!
Great tasting! However, being made in a crockpot created a soup instead of a chili. I would reduce the broth by half if I were to do it again (in the crockpot).