Let me tell you straight: once you make this homemade gluten-free Chicken Chili Verde, you’ll forget about takeout. It’s rich, smoky, tangy, and loaded with tender chicken that falls apart with a spoon.
Best part? It’s naturally gluten-free and easy to make with real, fresh ingredients you can find just about anywhere in the U.S.
I’ve made this more times than I can count. It started when I was trying to whip up something cozy and comforting without messing around with weird thickeners or anything from a box.
What came out of the pot was something my whole family couldn’t stop talking about. My neighbor came over “just to drop something off,” and left with a Tupperware full.
This recipe is now on constant repeat. And it hits every time.
🧑🍳 Real Talk: Why This Recipe Works
No flour, no fillers. Just veggies, spices, and meat. Naturally thick and flavorful.
Tomatillos are the secret. They bring that tangy zip you can’t fake. Roast ’em and they get sweet and rich.
You control the heat. One jalapeño? It’s mild. Two with seeds? Spicy but not painful.
Chicken cooks in the verde. No boiling or shredding ahead of time. It simmers right in the sauce, soaking up all that flavor.
How to Eat It (A.K.A. My Favorite Part)
Honestly? You can eat this straight out of the pot with a spoon and be happy. But if you want to dress it up:
Spoon over rice or cauliflower rice for a full meal
Top with crushed tortilla chips (look for gluten-free ones)
Add avocado slices, more cilantro, or a dollop of sour cream
Make chili verde tacos with corn tortillas — just fill and go
Serve it with roasted sweet potatoes for a sweet and spicy combo
👩🌾 Ingredient Notes & Swaps
Tomatillos: Available at most U.S. grocery stores — check near the peppers or in the produce section.
No jalapeños? Use canned green chiles in a pinch, but fresh is better.
No blender? Use a food processor or even an immersion blender. Or chop it all fine and go rustic.
Chicken thighs vs. breasts: Thighs = juicier, more flavor. Breasts = leaner. Your call.
Want it vegetarian? Use pinto beans or jackfruit instead of chicken and vegetable broth.
🥶 Freezer Friendly
Make a double batch and freeze half. Cool completely, then pour into freezer-safe bags, flatten them (they store better flat!), and freeze. When you’re ready, thaw overnight in the fridge or heat gently from frozen on the stovetop.
Perfect for weeknights when you just can’t.
🛒 Where to Find the Good Stuff
If you’re all about using fresh, local ingredients like I am, check your farmer’s market for:
Tomatillos & jalapeños in summer and early fall
Pasture-raised chicken from local farms
Cilantro & garlic year-round in most U.S. climates
Even big-box grocery stores carry this stuff nowadays, but hitting the farmer’s market really levels up the flavor.
🍽️ Real-Life Dinner Moments
The first time I served this at a family gathering, my cousin asked if I “picked this up from a Mexican spot down the road.” That’s the level of flavor you’re working with.
A week later, my kid requested “that green chicken thing” — a child asking for green sauce. That’s how you know.
And when I brought it to a friend’s potluck? Not a drop left. Not even enough for me to sneak a bite during cleanup. That was kind of rude, to be honest.
💡 Pro Tips from My Kitchen
Don’t skip roasting the tomatillos — it changes everything.
Double the sauce and use it on eggs, tacos, grilled shrimp — anything.
Store leftovers in a sealed container in the fridge for up to 4 days. Gets even better on Day 2.
Add more broth if you want it soupier, less if you like it thick.
💡 Pro Tips from My Kitchen
Don’t skip roasting the tomatillos — it changes everything.
Double the sauce and use it on eggs, tacos, grilled shrimp — anything.
Store leftovers in a sealed container in the fridge for up to 4 days. Gets even better on Day 2.
Add more broth if you want it soupier, less if you like it thick.
Gluten-Free Chicken Chili Verde (Tomatillos & Chiles)
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
A cozy, flavor-packed chili made with roasted tomatillos, fresh chiles, and juicy chicken simmered in a homemade verde sauce. Naturally gluten-free, dairy-free, and made with simple ingredients that bring big flavor to your table.
Ingredients
Produce:
1½ pounds fresh tomatillos (they look like green tomatoes with a husk)
1 yellow onion
1–2 jalapeños (or swap for serranos if you like it extra hot)
3 cloves garlic
1 bunch fresh cilantro
Juice of 1 lime
Pantry & Fridge:
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt & pepper (to taste)
1½ cups low-sodium chicken broth (make sure it’s gluten-free)
1 tablespoon apple cider vinegar (optional but adds a little magic)
Protein:
1½ to 2 pounds boneless skinless chicken thighs or breasts (I prefer thighs for that juicy texture)
Instructions
Preheat your oven to 425°F. Line a sheet pan with parchment or foil (for easy cleanup). Husk and rinse your tomatillos — they’re sticky, so give ’em a good rinse. Cut them in half.
Roughly chop the onion and halve the jalapeños (remove the seeds if you’re spice-sensitive).
Toss the tomatillos, onion, jalapeños, and garlic cloves with a drizzle of olive oil. Spread everything out on the sheet pan and roast for 20–25 minutes, until soft and a bit charred.
Your kitchen’s gonna smell unreal right about now.
Scoop everything off the sheet pan into a blender. Add cumin, oregano, a small handful of fresh cilantro (stems are fine), the lime juice, and the apple cider vinegar. Pour in a little of the chicken broth to help it blend smooth.
Blend until creamy but still a little rustic — you want some texture, not baby food.
Taste and adjust seasoning. Salt, more lime, a second jalapeño if you’re feeling bold. It’s your chili. Make it sing.
Heat a Dutch oven or deep skillet over medium heat. Add a splash of olive oil and brown the chicken for a few minutes on each side — no need to cook it through, just get some color.
Pour your homemade verde sauce over the chicken, then add the rest of the chicken broth. Bring to a simmer.
Cover and let it cook for 25–30 minutes, then take the lid off, shred the chicken with two forks right in the pot, and let it simmer uncovered another 10–15 minutes until it thickens up
Notes
• Use boneless chicken thighs for more flavor, but breasts work too
• Roasting the tomatillos and chiles adds deep flavor — don’t skip this step
• Store in the fridge for up to 4 days or freeze for 2–3 months
• Add more broth if you prefer a soupier chili
• Can be made spicier or milder depending on the chiles used
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
