Best Chicken Tomatillo Chili Recipes

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CHICKEN TOMATILLO CHILI



Chicken Tomatillo Chili image

I really love this recipe. I make it all year round, Even the kids like it! Inspired by Country Living Magazine, January 2001. Pork tenderloin can be used as well. Be sure to top with chopped cilantro. It is great without BUT so much better with it!

Provided by Chicagoland Chef du

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons canola oil
2 lbs boneless skinless chicken thighs, trimmed, cut into bite size pieces
1 teaspoon sea salt
6 -8 large fresh tomatillos, husked remove, cored & quartered or 1 lb fresh tomatillo
1 large jalapeno, I use serano chili
2 (4 ounce) cans green chilies
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 (14 ounce) cans chicken broth
1 (12 ounce) can northern white beans, drained, rinsed
1/2 cup fresh cilantro, chopped
sharp cheddar cheese, shredded for topping (optional)

Steps:

  • Add oil to pot. Over medium heat, sauté chicken, season with salt, cook until no longer pink. About 3-4 minutes. Remove chicken from pot, set aside.
  • In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. May need to make 2 batches.
  • Add more oil if desired, add onions and garlic, sauté until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and coriander. Stir.
  • Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
  • Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
  • Top with cilantro at serving.
  • Serve with warm torn flour tortillas or crispy tortilla chips.

TOMATILLO, CHICKEN AND WHITE BEAN CHILI



Tomatillo, Chicken and White Bean Chili image

How to make Tomatillo, Chicken and White Bean Chili

Provided by @MakeItYours

Number Of Ingredients 16

1 tablespoon olive oil
3 chicken thighs, bones and skin removed, cut into 1? pieces
1 medium onion, diced
1 serrano chile, seeds and ribs remove
1 teaspoon cumin
1 teaspoon Mexican oregano
salt and pepper
6-8 medium tomatillos, roasted and roughly chopped
1 poblano chile roasted, skinned and seeds removed, diced
1 can of chickpeas
1 can of white beans, I used navy
1 litre chicken stock
2 cups water
1 bay leaf
1/4 cup cilantro, minced
lime juice

Steps:

  • Heat a large soup pot or dutch oven to medium. Add olive oil and chicken. Sprinkle with a little salt and pepper and cook the meat until lightly brown all over. Should take about 5-8 minutes. Move chicken to the side and add onion, serrano, cumin and oregano and stir. Saute until onion is translucent, about 3-5 minutes. Add tomatillos, poblano chile, chickpeas and beans, stock, water and bay leaf. Bring to a simmer and cook for 30-60 minutes. Before serving stir in cilantro and fresh lime juice.

CHICKEN TOMATILLO CHILI



CHICKEN TOMATILLO CHILI image

Number Of Ingredients 13

1 11oz can of tomatillos or 9-10 fresh tomatillo husks removed and quartered
1 jalapeno halved and seeded
2 tb vegetable oil
2lbs chicken thighs, cut into 1in pieces
1 med chopped onion
3 cloves garlic minced
2 41/2 oz cans of diced green chilis
2teas gr cumin
1teas gr coriander
2 141/2oz chicken broth
1/2 ch cilantro
1 teas salt
tortilla strips or chips

Steps:

  • Combine tomatillos, jalapeno in food processor, blend until thick and smooth, set aside Brown the chicken in oil 3-4 minutes, set aside Add onion to pan and saute until translucent, add garlic, sautee 1 minute, then add chicken, chilis, cumin, coriander, broth, and tomitallo paste, boil and redcue to simmer for 45 minutes uncovered. Stir in cilantro and salt. Serve with tortilla chips, sour cream and avocado

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