Green Tortilla Chili

Discover a vibrant twist on comfort food with this Green Tortilla Chili recipe, a zesty and smoky chili loaded with roasted tomatillos, poblano, and jalapeño peppers for a bold, tangy flavor. Tender bites of chicken swim in a velvety green chili base, thickened with creamy white beans and seasoned with cumin, oregano, and fresh cilantro for a comforting yet adventurous bowl. Topped with crispy, golden tortilla strips, creamy avocado slices, and a dollop of sour cream, this dish is as visually stunning as it is satisfying. Perfect for weeknights or weekend gatherings, this hearty one-pot meal comes together in just an hour and delivers six generous servings. Whether you're craving a fresh spin on classic chili or looking for a gluten-free dinner option, this Green Tortilla Chili is sure to delight!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 8 medium Tomatillos
• 2 large Poblano peppers
• 1 small Jalapeño pepper
• 4 medium Garlic cloves
• 1 medium Yellow onion
• 2 tablespoons Olive oil
• 1 pound Chicken breast
• 4 cups Chicken broth
• 1 15-ounce can Canned white beans
• 1 teaspoon Cumin powder
• 1 teaspoon Dried oregano
• 1 cup, chopped Cilantro
• 6 small Corn tortillas
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lime juice
• 1 large, sliced Avocado
• 0.5 cup (optional, for serving) Sour cream

Directions

Step 1

Preheat your broiler to high. Line a baking sheet with aluminum foil.

Step 2

Remove the husks from the tomatillos, rinse, and pat them dry. Place them on the baking sheet along with the poblano peppers and jalapeño.

Step 3

Broil the tomatillos and peppers for 6-8 minutes, turning occasionally, until they are charred and softened.

Step 4

Remove the baking sheet from the oven. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Then peel off their skins, remove stems and seeds, and set aside.

Step 5

While the peppers rest, heat 1 tablespoon of olive oil in a large pot over medium heat. Dice the onion and mince the garlic cloves, then add them to the pot. Sauté for about 5 minutes or until softened.

Step 6

In a blender, combine the roasted tomatillos, the peeled peppers, and the sautéed onion-garlic mixture. Blend until smooth to create the green chili base.

Step 7

In the same pot, heat the remaining tablespoon of olive oil over medium heat. Dice the chicken breast into bite-sized pieces and season with salt and black pepper. Add the chicken to the pot and cook for 6-7 minutes, stirring occasionally, until lightly browned.

Step 8

Pour the green chili base into the pot with the chicken. Add chicken broth, white beans (drained and rinsed), cumin, and oregano. Stir to combine.

Step 9

Bring the chili to a simmer and cook uncovered for 20 minutes, stirring occasionally. Taste and adjust seasoning with more salt if needed.

Step 10

While the chili is simmering, slice the corn tortillas into thin strips. Heat a skillet over medium-high heat with a drizzle of olive oil and toast the tortilla strips until crispy. Set aside.

Step 11

Stir chopped cilantro and lime juice into the chili just before serving.

Step 12

Ladle the green tortilla chili into bowls. Garnish with crispy tortilla strips, avocado slices, and a dollop of sour cream if desired.

Nutrition Facts

Serving size	3067.8 grams (3067.8g)

Amount per serving	% Daily Value*
Calories	2877

Total Fat 106.00g	136%
Saturated Fat 29.60g	148%
Polyunsaturated Fat 9.50g
Cholesterol 448mg	149%
Sodium 7709mg	335%
Total Carbohydrate 295.60g	107%
Dietary Fiber 68.90g	246%
Total Sugars 41.00g
Protein 212.70g	425%

Vitamin D 0IU	0%
Calcium 888mg	68%
Iron 24mg	131%
Potassium 7308mg	155%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 28.5%

Carbs: 39.6%