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Tomatillo Chicken Chili


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Rate this recipe 4.5/5 (6 Votes)


  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 1/2 small jalapeño, halved and seeded
  • 2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 2 teaspoons ground cumin
  • 1 (12-ounce) jar HERDEZ® Tomatillo Verde Mexican Cooking Sauce
  • 1 (4-ounce) can diced green chiles
  • 4 cups low-sodium chicken broth
  • Salt and freshly ground pepper
  • 1/2 cup freshly chopped cilantro
  • For Garnish: Tortilla Chips, diced avocado and sour cream


Servings 4
Adapted from


Step 1

In large pot over medium-high heat, add olive oil. Add onion and cook 5 minutes or until translucent. Add garlic and jalapeño and cook 1 minute. Add chicken and cumin and cook 3 minutes, stirring often.

Add HERDEZ® Tomatillo Verde Mexican Cooking Sauce, green chiles and chicken broth; season with salt and pepper to taste. Bring to boil then reduce heat to a simmer. Cook uncovered 30 minutes.

To serve, stir in cilantro, top with crushed tortilla chips, diced avocado and a dollop of sour cream.

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