Verde Chicken Chili with Roasted Tomatillos (THM E)

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Tis the season for chili.


Chili is one of my favorite meals to make during the cold months, because it all happens in one dish. I am all about using as few dishes as possible when cooking.

Generally, when you think “chili” you think beef. But I tell ya, there’s a warm place in my heart for some hearty chicken chili. It’s every bit as flavorful as beef, minus a lot of the fat.

I started by roasting the tomatillos and jalapeño.



I put those on parchment paper. Paper burns. Even though my broiler isn’t gas, it will still burn.


Yeah, don’t be like me. Put them on foil or just straight on the pan. Anything but parchment. [I have no clue what I was thinking.]

Anywho! Back to the task at hand. When roasting foods under the broiler, it will happen fairly quickly. You want the skin to be blistered and charred on all sides. Once that happens, remove them from the broiler, place into a bowl and cover with plastic wrap or aluminum foil and let steam until cool enough to handle.

After steaming, the skin of the pepper and tomatillos will pull away from the flesh, making it easier to peel.

Pay attention here, because this is really mind-blowing. I am about to share with you my super easy, and awesome, method for seeding jalapeños with minimal handling.

Cut the stem off the pepper, then cut in half lengthwise. Take a grapefruit spoon, placing the serrated end in the smaller end of the pepper.

Press down firmly, then drag the spoon down the length of the pepper taking the ribs and seeds in the spoon. See how easy that was? And with barely any handling.

Spray a large Dutch oven lightly with coconut oil. Sauté the onions, bell pepper, and garlic for about 5 minutes, until slightly softened.


Add the green chiles, chopped jalapeño, tomatillos (don’t worry about chopping. Once roasted they get soft and squishy, no sense in chopping.), lime zest, ground coriander, paprika, cumin, salt, pepper, 4 cups of the chicken broth, and add the chicken pieces down in the liquid.


Cover and bring to a rapid simmer for 12-14 minutes, until chicken is cooked through.

Remove the chicken from the broth, shred, then add back into the pot.

Puree one cup of the white beans with about 1 cup of the chicken broth until smooth.

Turn the heat down to low, add the bean puree to the pot along with the rest of the whole white beans, cilantro, and lime juice. Add more chicken broth as needed, and adjust for salt and pepper.


Delicious, hearty, and warming – just what a big pot of chili should be.

Verde Chicken Chili with Roasted Tomatillos (THM E)

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 1.5lbs chicken breasts
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 3 large-sized tomatillos
  • 1 jalapeno (optional* If cooking for kids, probably leave it out.)
  • 2 7oz cans chopped mild green chiles
  • 2 15oz cans white beans (any variety, I used great northern beans), drained and rinsed
  • zest and juice of 1 lime
  • 4-6 cups chicken broth
  • large handful of fresh chopped cilantro
  • 1 Tbsp ground coriander
  • 2 tsp smoked paprika
  • 1 Tbsp ground cumin
  • salt and pepper
  • coconut oil spray


  1. Start by roasting the tomatillos and jalapeño. Place them on a sheet pan with a light spritz of coconut oil under a preheated broiler (I had mine on the “normal” setting). Once the skin blisters, turn and continue roasting until the skin on all sides is blistered and the flesh is slightly soft. Place the tomatillos and jalapeño into a small bowl and cover with plastic wrap or foil and set aside.
  2. Spray a large Dutch oven with coconut oil and heat to medium. Saute the onion, bell pepper, and garlic until onions are browned and translucent.
  3. Add the green chiles, coriander, paprika, cumin, tomatillos, jalapeño, 4 cups of chicken stock, salt, pepper, lime zest, and chicken breasts. Cover and bring to a boil for 12-14 minutes, until the chicken is fully cooked. Remove the chicken from the pan, shred, then place it back into the pan and turn the heat down to low.
  4. Place 1 cup of the beans in a blender with 1 1/2 cups of the chicken stock and puree until smooth. Add the puree to the chili with the remaining beans, lime juice, and remaining chicken stock to your desired consistency.
  5. Turn off the heat and add the cilantro. Serve immediately.


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