Best 9 Chicken Tomatillo Chili Recipes

CHICKEN TOMATILLO CHILI

Steps:

• Make the flavor paste: Combine tomatillos and jalapeño in blender or food processor. Blend until thick and smooth -- about 1 minute. Set aside.
• Brown the chicken:
• Make the chili: Add onion to Dutch oven and sauté until translucent -- about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, chiles, cumin, coriander, broth, and flavor paste. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.
• To serve: Stir in cilantro and salt. Serve hot with tortilla chips, if desired.Nutritional information is based on a 1-cup serving without tortilla chips.

CHICKEN TOMATILLO CHILI

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.

TASTY AND EASY TOMATILLO CHICKEN CHILI

Steps:

• Roasting The Tomatillos: 1. Preheat your oven to 350°F. 2. Peel and discard the papery skins from the tomatillos. Then wash in warm salted water; drain thoroughly. 3. Cut the tomatillos in half and put in a mixing bowl with the rest of the ingredients for roasted tomatillos. Toss until they are all coated. 4. Place on a lined sheet pan and roast for 30 minutes or until the tops take on a golden brown color. 5. Once roasted, allow it to cool enough to be handled safely. Puree and set aside. Building The Chili: 1. Heat up the soup pot to medium-high; add the oil, salt and pepper. 2. Once the salt and pepper begin to release their aromas, add the ground chicken. Stir until fully cooked and any water released is cooked away. 3. Add the lime juice and stir to deglaze the chicken from the bottom of the pot. 4. Add the onion, celery, garlic and pepper mince; stir thoroughly. 5. Add the cumin, chili powder, tomatillo puree and water. 6. Once it reaches a boil, add beans and reduce to a simmer for at least 30 minutes, stirring occasionally (you can simmer it for an hour or more, but it will reduce in volume, requiring more liquid to be added). This green and white chili is a change from the standard red chili I make with black beans. I have a good, inexpensive source of lean ground chicken. Hence I selected it for this batch. If you wish to use ground turkey, it will produce pretty much the same results. If using pickled banana peppers for this recipe (which I did, since I have lots on hand in my kitchen and I'm too lazy to head out to the shops to get a fresh jalapeño), be sure to strain most of the brine off, lest it imparts too much a vinegar dimension on top of the lime juice.

CHICKEN-TOMATILLO SOUP

Steps:

• Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
• While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
• Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
• Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

TOMATILLO CHICKEN

Steps:

• In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
• Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

CHICKEN WITH TOMATILLOS AND CILANTRO

Steps:

• Roast husked, rinsed tomatillos in a cast iron skillet over medium heat until browned on all sides and soft (about 8-10 minutes)- use tongs to turn.
• Transfer tomatillos to food processor and coarsely grind.
• Wash and dry chicken, season liberally with salt and pepper.
• Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes.
• Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes.
• Still in tomatillo, lime juice, and sugar, and simmer until done.
• Stir in cilantro and cook for one minute.
• Correct seasoning, adding salt or sugar to taste.
• Serve with rice or tortillas.

CHICKEN WITH TOMATILLO AND CILANTRO SAUCE

Steps:

• Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro. Serve with Roasted Kabocha Squash With Cumin Salt .

CHICKEN TOMATILLO SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

CHICKEN TOMATILLO SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
• Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
• Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.