Lean Shredded Chicken Green Chili
A hearty, high-protein green chili featuring tender shredded chicken in a vibrant, tangy, and spicy sauce made from roasted green chiles and tomatillos. This clean version prioritizes flavor and nutrition.
For 6 servings
Prepare the vegetables: Husk and rinse the tomatillos. Roughly chop the tomatillos, onion, and roasted green chiles. Mince the garlic.
Sauté aromatics: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Simmer the sauce base: Add the chopped tomatillos, roasted green chiles, and chicken broth to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld and tomatillos to soften.
Blend the sauce: Carefully transfer the contents of the pot to a blender (or use an immersion blender directly in the pot). Blend until the sauce is smooth. Return the blended sauce to the pot.
Poach the chicken: Add the whole chicken breasts to the simmering green chili sauce. Ensure they are mostly submerged. Cover the pot and gently simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Shred and return chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the green chili sauce.
Season and finish: Stir in the ground cumin, dried Mexican oregano, salt, and black pepper. Taste and adjust seasoning as needed. Let the chili simmer gently for another 5-10 minutes to allow the chicken to absorb the flavors.
Serve: Ladle the Lean Shredded Chicken Green Chili into bowls. Garnish generously with fresh chopped cilantro and serve with lime wedges on the side.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For deeper flavor, consider roasting your own fresh green chiles and tomatillos under a broiler or on a grill until charred, then peeling the chiles before chopping.
- 2Avoid overcooking the chicken during poaching; it should be just cooked through to remain tender and moist. An instant-read thermometer is your best friend here.
- 3Adjust the spice level to your preference. For more heat, leave some seeds in your roasted chiles or add a finely diced jalapeño or serrano pepper with the onion.
- 4Allowing the chili to rest for an hour or even overnight in the refrigerator can significantly deepen and meld the flavors, making it even more delicious the next day.
Adapt it for your goals.
Protein Swap
Substitute boneless pork shoulder, cut into 1-inch cubes, for the chicken. Brown the pork before adding the sauce ingredients, then simmer until fork-tender (1.5-2 hours).
Vegetarian VersionVegetarian Version
Omit chicken and add two cans (15 oz each) of drained cannellini beans or a pound of shredded jackfruit during the final simmer for a hearty plant-based option.
Smoky FlavorSmoky Flavor
Add 1/2 tsp of smoked paprika along with the cumin and oregano for an extra layer of smoky depth.
Why this is on our healthy list.
High in Lean Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and satiety, helping you feel full longer.
Rich in Vitamins and Antioxidants
Green chiles and tomatillos are packed with Vitamin C, Vitamin A, and other antioxidants, supporting immune function and overall cellular health.
Low in Saturated Fat
This recipe uses lean chicken and healthy oils, making it a heart-healthy meal option that is naturally low in saturated fat.
Frequently asked questions
Yes, you can use canned chopped green chiles for convenience, but fresh roasted chiles will provide a much deeper, more complex flavor profile. If using canned, drain them well.
