Two of my friends have been raving about this chicken chili verde recipe for years. I finally decided to try it myself, and they were right.
Ideally, this should be made with Hatch chiles. Unfortunately, while New York is a wonderland of food, fresh Hatch chiles are a bit scarce. So, I had to make do with the canned variety. If you can get them fresh, by all means use them! Instead of regular canned tomatoes, I used tomatoes mixed with green chiles.
There are no beans, just chicken, peppers, a few spices, and chicken broth. It’s not too spicy, and easy to put together. The hardest part is waiting for it to simmer!
Substitutions and Variations for Chicken Chili Verde Recipe
- Line a bowl with tortilla chips, add the chili and top with shredded cheese
- Use pork and/or beef instead of chicken
- Add a potato (peeled and cut into chunks) to the chili
- Try some fresh or frozen corn kernels
- Go for the Hatch chiles if you can get them (remove the stems and boil them for ten minutes first)
Tools and Ingredients for Chicken Chili Verde
This can is just the right size for this recipe. No leftovers! It’s not too spicy (I think it comes in hotter versions too) and adds a lot of flavor. You can also use it to make cheese dip.
Old El Paso Chopped Chiles 4.5 oz Can
Amazon only sells this single can to Prime members (or if you have access to their fresh service), but if you do, then go for it. They’ve got the Hatch chiles too, but you have to buy an awful lot of them at once!
More Chicken and Chili Recipes
Lime juice and zest add a sweet, citrusy tang, balanced by the heat of chili garlic sauce, and a hint of honeyed sweetness. Just marinate and bake.
This chili packs extra heat. Spicy, flavorful, and delicious. Sized for one! No giant pot to finish.
Think wings with a lot less fuss and mess. No frying, you just bake it. And only four simple ingredients.