Tips To Make Chicken Chili Verde Quick

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Chicken chili verde is a vibrant and delicious twist on the classic chili recipe. It swaps the typical ground beef for tender chicken and utilizes tomatillos, instead of tomatoes, for a unique tangy flavor. This chili is perfect for a cozy night in, a potluck contribution, or a game day gathering. Let’s dive into the ingredients, directions, and nutritional information for this crowd-pleasing chili verde.


Chicken Chile Verde Pressure Cooker Recipe
Chicken Chile Verde Pressure Cooker Recipe

1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 pound tomatillos, husked and chopped (or 1 (10-ounce) can diced tomatoes with green chiles)
  • 4 cups chicken broth
  • 1 (15-ounce) can diced green chiles (mild, medium, or hot, depending on your preference)
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sour cream, shredded cheese, chopped avocado, lime wedges

  • Directions:

    1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until golden brown on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
    2. Add onion and garlic to the pot and cook until softened, about 3 minutes. Stir in the chopped tomatillos (or diced tomatoes with green chiles) and cook for an additional minute.
    3. Pour in the chicken broth, diced green chiles, pinto beans, black beans, cumin, chili powder, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
    4. Return the cooked chicken to the pot and simmer for an additional 10 minutes, or until the flavors have melded.
    5. Taste and adjust seasonings as needed.

    Nutritional Facts (per serving):

    Serving size: 1 cup

  • Calories: 400 (approx.)
  • Fat: 15g (approx.)
  • Saturated Fat: 4g (approx.)
  • Cholesterol: 60mg (approx.)
  • Sodium: 700mg (approx.)
  • Carbohydrates: 40g (approx.)
  • Fiber: 10g (approx.)
  • Protein: 30g (approx.)

  • Please note: These are approximate nutritional values and may vary depending on the specific ingredients used.


    Chicken chili verde is a fantastic alternative to traditional chili, offering a vibrant flavor profile and a satisfying protein punch. It’s easy to prepare, customizable to your spice preference, and guaranteed to be a hit with everyone who tries it. So next time you’re looking for a warm and comforting meal, give chicken chili verde a try!

    Frequently Asked Questions (FAQs)

    1. Can I use ground chicken instead of chicken breasts or thighs?

    Absolutely! Substitute one pound of ground chicken for the diced chicken pieces. Brown the ground chicken in the pot before adding the onion and garlic in step 2.

    2. What other beans can I use in this chili?

    Feel free to experiment with different types of beans. Kidney beans, black-eyed peas, or a combination of your favorites would all work well.

    3. How can I make this chili verde vegetarian?

    Simply omit the chicken and add an extra can of beans for additional protein. You may also want to increase the amount of cumin and chili powder for a bolder flavor.

    4. What if I don’t have tomatillos?

    If you can’t find fresh tomatillos, a can of diced tomatoes with green chiles is an acceptable substitute. However, tomatillos offer a brighter, more unique flavor.

    5. How can I store leftover chili verde?

    Leftover chili verde can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months for longer storage.