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Chicken Chili Verde with Avocado

A delightful and hearty dish featuring tender chicken, fresh tomatillos, and creamy avocado, perfect for gatherings or weeknight dinners.
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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: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chili
  • 16 whole Tomatillos, peeled and washed These green gems are bursting with tangy flavor.
  • 2 whole Jalapeños, remove seeds For that extra kick without overwhelming heat.
  • 3 whole Limes, juiced Enhances the freshness of the dish.
  • 1 whole Onion, chopped Essential for building flavor.
  • 5 cloves Garlic, minced Adds a rich, savory note.
  • 2 tablespoons Extra Virgin Olive Oil Enhances the sautéing process.
  • 3 whole Chicken Breast, diced Makes this dish hearty.
  • 1 teaspoon Sea Salt Elevates all the flavors.
  • 2 tablespoons Cumin Delivers an authentic chili taste.
  • 2 tablespoons Chili Powder Adds warmth and complexity.
  • 1 teaspoon Oregano Rounds out the flavor profile.
  • 1 pound Dried Great Northern Beans, soaked and cooked until tender Adds protein and creamy texture.
  • 3 cups Chicken Stock Acts as the foundation of our chili.
  • 2 whole Poblano Chilis Brings an extra layer of flavor.
For Garnish
  • 1 bunch Cilantro Provides a delightful finish.
  • 2 whole Avocados, seeded and diced Adds richness and contrast.
  • 2 cups Cheese, shredded (Jack and Cheddar) Melty, gooey cheese.
  • 1 cup Non Fat Greek Yogurt or Sour Cream (for garnish) Enhances the overall experience.

Method
 

Preparation
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Prepare a baking sheet and lay out the tomatillos and jalapeños, skin side down.
  3. Roast in the oven for 15-18 minutes, until the bottom of the jalapeños starts to brown and the tomatillos are soft and blistered.
  4. Transfer the roasted tomatillos and jalapeños to a blender. Add the lime juice and puree until smooth.
  5. In a large stock pot, heat olive oil over medium-high heat. Add chopped onions and minced garlic. Sauté until onions turn translucent.
  6. Add diced chicken, sea salt, cumin, chili powder, and oregano. Sauté for about 5 minutes until chicken is cooked through.
Cooking
  1. Pour in the tomatillo puree, chicken stock, and cooked Great Northern beans. Stir everything until well combined.
  2. Optional: Transfer mixture to a slow cooker, reduce heat to low.
  3. Char the poblano chilis over an open flame until skin is charred. Set aside to cool.
  4. Peel charred skin off under cold running water, remove seeds and stems, and chop into small pieces.
  5. Add diced poblanos to the chili mixture. Cover and let cook on low heat for 6-8 hours if using a slow cooker.
  6. Just before serving, stir in chopped cilantro.
  7. Serve scooped into bowls and top with diced avocado, shredded cheese, and a generous dollop of Greek yogurt or sour cream.

Notes

Enhance your chili with additional toppings like sliced radishes or fresh lime wedges. For a smoky touch, add a few drops of liquid smoke. Letting the chili sit overnight can deepen its flavors.