Chicken Chili Verde – A Flavor-Packed Mexican Dinner Classic

Few dishes warm the soul like a bowl of Chicken Chili Verde. With its tangy tomatillo base, smoky roasted peppers, and tender chunks of chicken, this recipe delivers comfort, spice, and vibrant Mexican flavor in every spoonful.

Unlike traditional red chili, Chili Verde stands out for its fresh, zesty green sauce — made from roasted tomatillos, jalapeños, garlic, and cilantro. The result is a dish that’s hearty yet bright, spicy yet balanced, and perfect for cozy family dinners or meal prep for the week ahead.

The Secret Behind Bold, Fresh Flavor

The secret to an incredible Chicken Chili Verde lies in roasting the tomatillos and peppers. When roasted, they develop a deep, slightly smoky flavor that gives the chili its signature complexity.

In addition, simmering the chicken directly in the sauce allows it to absorb the tangy, garlicky green flavors while staying juicy and tender. The balance of acidity from tomatillos and the mild heat from jalapeños creates that authentic Mexican taste you can’t get from shortcuts or canned sauces.

As a result, this dish captures the best of comfort food and fresh, bold flavor in one pot.

Ingredients List

Serves 6

For the Verde Sauce:

1½ pounds tomatillos, husked and rinsed
2 jalapeños (or 3 for extra heat)
1 medium onion, quartered
4 cloves garlic, peeled
1 tablespoon olive oil
1 cup fresh cilantro, chopped
1 teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
1 cup chicken broth

For the Chicken Chili:

2 tablespoons olive oil
1½ pounds boneless, skinless chicken thighs or breasts
1 teaspoon salt
½ teaspoon cumin
1 cup chicken broth (extra for simmering)
1 (15-ounce) can white beans, drained and rinsed (optional)
Juice of 1 lime
Fresh cilantro and lime wedges for garnish

Step-by-Step Instructions

Step 1: Roasting the Tomatillos and Peppers

First, preheat your oven to 450°F (230°C). Arrange the tomatillos, jalapeños, onion, and garlic on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and roast for 15–20 minutes, turning halfway through, until the vegetables are soft and slightly charred.

This step develops rich flavor and a smoky base for your sauce.

Pro Tip: For an even deeper flavor, you can roast them on a hot grill for 8–10 minutes instead.

Step 2: Making the Green Sauce

Next, transfer the roasted vegetables to a blender or food processor. Add cilantro, cumin, salt, black pepper, and chicken broth, then blend until smooth. The sauce should be thick and vibrant green.

Taste and adjust seasoning as needed — a squeeze of lime can brighten it further if you prefer more acidity.

Step 3: Searing the Chicken

Meanwhile, heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Season the chicken pieces with salt and cumin, then sear them for 2–3 minutes per side until lightly golden.

This quick browning step locks in flavor and adds richness to the final dish.

Step 4: Simmering Everything Together

Pour the verde sauce over the seared chicken, then add 1 cup of chicken broth. Stir well and bring the mixture to a gentle simmer.

Cover and cook on low heat for 25–30 minutes, stirring occasionally, until the chicken is tender and the sauce thickens slightly. If you prefer, shred the chicken with two forks directly in the pot.

For a heartier version, stir in white beans during the last 10 minutes of cooking.

Step 5: Finishing Touches

Finally, stir in lime juice to brighten the flavor just before serving. Taste for salt and pepper adjustments.

Serve hot, topped with fresh cilantro and a squeeze of lime. Pair it with warm tortillas, rice, or cornbread for a complete dinner that feels both hearty and refreshing.

Flavor Variations

The beauty of Chicken Chili Verde is its versatility. Try these flavor twists:

Spicy Verde: Add roasted serrano or poblano peppers for extra heat.
Creamy Verde: Stir in ¼ cup of sour cream or cream cheese at the end for a smooth, rich finish.
Vegetable Boost: Add diced zucchini or bell peppers during simmering for added texture.
Slow Cooker Version: Combine all ingredients in a slow cooker and cook on low for 6 hours or high for 3 hours for a hands-free meal.

Each variation adds something unique while keeping the bright, green essence of the dish.

Storage & Reheating Tips

Chicken Chili Verde stores beautifully. Cool completely, then transfer to airtight containers and refrigerate for up to 4 days.

For longer storage, freeze in portions for up to 3 months. To reheat, warm on the stovetop over medium heat, adding a splash of broth if it thickens too much.

The flavors actually deepen after a day, making leftovers even more delicious.

Common Mistakes & How to Avoid Them

Skipping the roasting: Raw tomatillos make the sauce sour and flat. Roasting brings depth and sweetness.
Overcooking the chicken: Keep it tender by simmering gently, not boiling.
Forgetting to taste: Adjust seasoning and acidity before serving for perfect balance.
Too watery: Simmer uncovered for a few minutes to thicken the sauce naturally.

Avoiding these pitfalls guarantees a silky, flavorful chili every time.

Why This Recipe Works

Roasted tomatillos and peppers create authentic Mexican flavor.
Balanced spice and acidity for a bright, refreshing dish.
One-pot method makes cleanup easy.
Flexible for stovetop, oven, or slow cooker.
Perfect dinner for family meals, gatherings, or meal prep.

Final Thoughts

Chicken Chili Verde is a comfort dish with attitude — a perfect blend of warmth, spice, and zest. Every bite delivers the tang of tomatillos, the smoky aroma of roasted peppers, and the tenderness of perfectly cooked chicken.

It’s a vibrant, flavorful meal that feels both rustic and refined. Whether served with rice, tortillas, or crusty bread, it’s guaranteed to bring smiles to your table.

So next time you’re craving something hearty yet fresh, skip the takeout and make your own Chicken Chili Verde — a dish that celebrates everything we love about home-cooked Mexican comfort food.

Print Recipe