Why Make This Recipe
Simple Chicken Green Chili is a delightful dish that combines juicy chicken with fresh ingredients and a touch of spice. It’s perfect for those who seek warmth and comfort in their meals. Not only is it easy to make, but it’s also healthy and full of flavor. This recipe allows you to enjoy a homemade chili that will impress your family and friends while being incredibly simple to prepare.
How to Make Simple Chicken Green Chili
Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts (Provides a lean source of protein.)
- 1 pound Tomatillos (Remove husks and rinse before use.)
- 2-3 medium Green Chilies (Poblano or serrano, adjust for heat preference.)
- 1 medium Onion (Diced.)
- 3-4 cloves Garlic (Minced.)
- 4 cups Low-Sodium Chicken Broth
- 1/4 cup Fresh Cilantro (Chopped, for garnish.)
- 1-2 teaspoons Salt (To taste.)
- 1/2 teaspoon Black Pepper (To taste.)
- 1-2 limes Fresh Lime Juice (For brightening flavors.)
Directions
- Prepare the tomatillos by removing their husks and rinsing them. Cut them in half and place them on a baking sheet.
- Preheat the oven to 425°F (220°C) and roast the tomatillos for 15-20 minutes until slightly charred.
- While the tomatillos roast, dice the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until it is aromatic.
- Add the roasted tomatillos to the pot and cook for another 5 minutes.
- Stir in the green chilies and pour in the chicken broth. Bring the mixture to a gentle simmer.
- Season the chicken breasts with salt and pepper, then add them to the pot once it’s simmering.
- Cover the pot and simmer for 20-25 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Simmer for an additional 10 minutes.
- Squeeze lime juice into the pot, adjust the seasoning if needed, and serve hot, garnished with cilantro.
How to Serve Simple Chicken Green Chili
Serve Simple Chicken Green Chili hot in bowls. You can add toppings like extra cilantro, sour cream, avocado, or tortilla chips for some crunch. This dish pairs well with rice or bread for a complete meal.
How to Store Simple Chicken Green Chili
To store any leftovers, let the chili cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months. When reheating, ensure it is heated thoroughly before serving.
Tips to Make Simple Chicken Green Chili
- Adjust the number of green chilies based on your heat preference.
- For added depth of flavor, use homemade chicken broth if possible.
- Don’t skip simmering the chicken long enough; this helps tenderize the meat.
- You can experiment with additional spices like cumin or oregano for a twist.
Variation
You can easily turn this chili into a vegetarian dish by substituting chicken with chickpeas or black beans. You may also add more vegetables like bell peppers or zucchini to enhance its nutritional value.
FAQs
What can I serve with Simple Chicken Green Chili?
You can serve it with rice, tortilla chips, or warm tortillas.
Can I make this chili spicy?
Yes! Use more green chilies or add jalapeños for more heat.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside.
Enjoy this Simple Chicken Green Chili with family and friends for a comforting meal any night of the week!
Print
Simple Chicken Green Chili
A comforting and flavorful chicken green chili that combines juicy chicken with fresh ingredients and a touch of spice.
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts
- 1 pound Tomatillos, husked and rinsed
- 2–3 medium Green Chilies (Poblano or serrano)
- 1 medium Onion, diced
- 3–4 cloves Garlic, minced
- 4 cups Low-Sodium Chicken Broth
- 1/4 cup Fresh Cilantro, chopped (for garnish)
- 1–2 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (to taste)
- 1–2 limes, juiced
Instructions
- Prepare the tomatillos by removing their husks and rinsing them. Cut them in half and place them on a baking sheet.
- Preheat the oven to 425°F (220°C) and roast the tomatillos for 15-20 minutes until slightly charred.
- While the tomatillos roast, dice the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until it is aromatic.
- Add the roasted tomatillos to the pot and cook for another 5 minutes.
- Stir in the green chilies and pour in the chicken broth. Bring the mixture to a gentle simmer.
- Season the chicken breasts with salt and pepper, then add them to the pot once it’s simmering.
- Cover the pot and simmer for 20-25 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Simmer for an additional 10 minutes.
- Squeeze lime juice into the pot, adjust the seasoning if needed, and serve hot, garnished with cilantro.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg