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green chicken chili recipe Verde Roasted Tomatillo
- Total Time: 75 minutes
- Yield: 6–8 servings 1x
- Diet: General (healthy)
Description
This green chicken chili recipe features Verde Roasted Tomatillos, filling the kitchen with an incredible aroma and promising zesty, hearty goodness. It’s a perfect healthy weeknight meal for busy families, offering a satisfying, home-cooked dish without the fuss.
Ingredients
- 2 lbs tomatillos, husked and rinsed
- 1 medium yellow onion (150 g), roughly chopped
- 4 cloves garlic, peeled
- 2–3 jalapeños, stemmed and roughly chopped (leave some seeds in for a little kick)
- 1.5 lbs cooked chicken, shredded (rotisserie chicken is a go-to for quick meals)
- 4 cups chicken broth, low-sodium
- 1 (15-ounce) can cannellini beans, rinsed and drained (or pinto beans)
- 0.5 cup fresh cilantro, roughly chopped
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 Tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast Veggies: Preheat oven to 400°F (200°C). On a large sheet pan, toss tomatillos, onion, garlic, and jalapeños with olive oil. Roast 20-25 minutes, until tender and slightly charred, releasing a sweet aroma.
- Blend Verde Sauce: Transfer roasted veggies to a blender. Add fresh cilantro and 1 cup (240ml) broth. Blend until smooth, creating a vibrant green sauce.
- Assemble Chili: In a large 5-quart Dutch oven, combine shredded chicken, verde sauce, remaining broth, cumin, oregano, and cannellini beans. Stir thoroughly.
- Simmer & Meld: Bring chili to a gentle simmer. Reduce heat to low, cover, and cook 20-30 minutes for flavors to deepen. It should thicken and smell savory. (If it appears too thin, remove the lid for the last 10 minutes to reduce.)
Notes
Smart Swaps and Add-ins: For a vegetarian twist, swap chicken for two cans of black or cannellini beans and 1 cup frozen corn. For a hotter kick, add one deseeded serrano pepper to the roasting vegetables. For a creamy touch, stir in a dollop of 0.25 cup sour cream or full-fat Greek yogurt before serving. Quick Variations for Dietary Patterns: For a low-carb option, skip the beans and stir in 2 cups of diced zucchini or bell peppers during the last 10 minutes of simmering. For dairy-free, omit any sour cream or cheese toppings. For a one-pot wonder, use an Instant Pot and pressure cook on high for 10-15 minutes after combining ingredients. Troubleshooting Tips: If the chili is too thin, simmer uncovered longer (10-15 minutes) to reduce, or stir in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water). If too spicy, balance with a squeeze of lime juice or a spoonful of sugar/honey.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 320 calories
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: green chicken chili, tomatillo, healthy, weeknight meal, easy dinner, family-friendly, roasted, simmer, chicken, beans
