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Chicken Chili Verde with Avocado

A vibrant and comforting dish that combines zesty tomatillos, jalapeños, and tender chicken, topped with creamy avocado and cheese for a hearty chili experience.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Chili Base Ingredients
  • 16 whole Tomatillos, Peeled and Washed Deliver a tart and slightly citrusy flavor.
  • 2 whole Jalapeños, Remove Seeds Adds the right amount of heat.
  • 3 whole Limes, Juiced Brightens flavors.
  • 1 whole Onion, Chopped Adds depth to the dish.
  • 5 cloves Garlic, Minced Enhances overall flavor.
  • 2 tablespoons Extra Virgin Olive Oil Adds richness.
Protein Ingredients
  • 3 whole Chicken Breasts, Diced Soaks up chili flavors.
Seasonings
  • 1 teaspoon Sea Salt Enhances all flavors.
  • 2 tablespoons Cumin Earthy and warm spice.
  • 2 tablespoons Chili Powder Defines chili flavor.
  • 1 teaspoon Oregano Balances flavor.
Beans and Stock
  • 1 pound Dried Great Northern Beans, Soaked and Cooked Until Tender Complements chicken.
  • 3 cups Chicken Stock Adds flavor and moisture.
Vegetable Garnishes
  • 2 whole Poblano Chili's Roasting enhances sweetness.
  • 1 bunch Cilantro Brightens up the dish.
  • 2 whole Avocados, Seeded and Diced Adds cool contrast.
Toppings
  • 2 cups Cheese, Shredded (We Use Jack and Cheddar) Adds richness.
  • 1 cup Non-Fat Greek Yogurt or Sour Cream (For Garnish) Adds tangy finish.

Method
 

Preparation
  1. Preheat your oven to 450 degrees Fahrenheit.
  2. On a baking sheet, place the tomatillos and jalapeños cut side down. Bake for 15-18 minutes until the jalapeños start to char.
  3. Transfer the tomatillos and jalapeños to a blender, adding fresh lime juice. Puree until fully smooth.
Cooking
  1. In a large stockpot, heat olive oil over medium-high heat.
  2. Add chopped onion and minced garlic, sauté until onions are translucent.
  3. Add diced chicken, sea salt, cumin, chili powder, and oregano. Sauté for about 5 minutes until fragrant.
  4. Pour in tomatillo puree, chicken stock, and cooked beans. Mix until well combined.
  5. For a slow-cooked option, transfer to a crockpot and reduce heat to low.
  6. Roast the poblanos over an open flame until charred. Cool for 10 minutes, remove skin, seeds, and stems, chop finely and add to the chili.
  7. Let your chili cook over low heat for 6-8 hours, stirring occasionally.
Finishing Touches
  1. Before serving, add freshly chopped cilantro and mix well.
  2. Serve each bowl topped with creamy avocado, shredded cheese, and a dollop of Greek yogurt or sour cream.

Notes

Consider marinating the chicken in lime juice and spices before cooking. For more heat, leave some jalapeño seeds in. For a smokier flavor, add smoked paprika.