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Chicken Chili Verde with Avocado

A vibrant and delicious chicken chili simmered in a tangy tomatillo sauce and topped with creamy avocado, perfect for family gatherings or cozy evenings at home.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Tomatillo Puree
  • 16 whole Tomatillos, Peeled And Washed These bright green fruits lend a tangy essence.
  • 2 whole Jalapeños, Remove Seeds Brings a kick of heat, balanced without overpowering.
  • 3 whole Limes, Juiced Freshly squeezed for aromatic brightness.
For the Chili Base
  • 1 whole Onion, Chopped Sweet and aromatic, adds depth of flavor.
  • 5 cloves Garlic, Minced Enhances savory elements.
  • 2 tablespoons Extra Virgin Olive Oil For sautéing the ingredients.
  • 3 whole Chicken Breast, Diced The star of the dish.
  • 1 teaspoon Sea Salt Essential for flavor enhancement.
  • 2 tablespoons Cumin Infuses warm, earthy flavors.
  • 2 tablespoons Chili Powder Adds mild heat and flavor complexity.
  • 1 teaspoon Oregano Contributes herbaceous notes.
  • 1 pound Dried Great Northern Beans, Soaked And Cooked Until Tender Acts as a hearty component.
  • 3 cups Chicken Stock Provides a flavorful base.
  • 2 whole Poblano Chilis Brings smoky, sweet flavors.
For Serving
  • 1 bunch Cilantro For freshness.
  • 2 whole Avocados, Seeded And Diced The perfect finishing touch.
  • 2 cups Cheese, Shredded (We Use Jack And Cheddar) Brings creaminess when melted.
  • 1 cup Non Fat Greek Yogurt or Sour Cream (For Garnish) Adds a cool, creamy element.

Method
 

Preparing the Tomatillo Puree
  1. Preheat your oven to 450 degrees. On a baking sheet, place the tomatillos and jalapeños skin side down. Roast for 15-18 minutes until the bottom of the jalapeños starts to brown and the tomatillos are soft.
  2. Transfer the roasted tomatillos and jalapeños to a blender, add the freshly squeezed lime juice, and puree until smooth. Set aside.
Cooking the Chicken
  1. In a large stock pot, heat the extra virgin olive oil over medium-high heat. Add the chopped onion and minced garlic, sautéing until the onions become translucent and fragrant, about 3-5 minutes.
  2. Add the diced chicken breast, sea salt, cumin, chili powder, and oregano to the pot. Sauté for an additional 5 minutes or until the chicken is browned and the spices are aromatic.
Combining the Ingredients
  1. Pour in the tomatillo puree, chicken stock, and the cooked great northern beans. Stir well to combine all the ingredients.
  2. Transfer the mixture to a crock pot if desired for slow cooking. Reduce the heat to low. For added smokiness, char the poblano chilies over an open flame, then peel and chop them before adding to the pot.
Slow Cooking for Maximum Flavor
  1. Cook covered over low heat for 6-8 hours, stirring occasionally.
Final Touches
  1. Just before serving, stir in the chopped cilantro for freshness.
  2. Serve hot, topped with diced avocado, shredded cheese, and a dollop of Greek yogurt or sour cream.

Notes

For a spicier kick, leave some seeds in the jalapeños or add more to taste. You can adjust the thickness of the chili by adding more chicken stock if desired. Fresh cilantro can be replaced with parsley. Use fresh, ripe avocados for the best texture and flavor.