Prep: 20 Mins Cook: 45 Mins

Lean Green Chicken Chili


  • 1 pound boneless skinless chicken breast
  • 2 tsps. olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped onion
  • 1 cup diced celery
  • 4 cloves medium garlic, minced
  • 1 teaspoon ground cumin
  • 1 can (28-oz.) tomatillos, drained (see note)
  • 4 slices pickled jalape


Preheat oven to 350°F.

Place chicken in a 9-inch square baking pan. Toss with half of the oil, the salt and pepper. Bake 10 to 15 minutes until chicken is cooked through. Let stand until cool enough to handle then shred or thinly slice. Set aside.

Heat remaining oil in a 5-quart nonstick saucepan over medium heat. Add onion and celery. Cook about 5 minutes until tender. Stir in garlic and cumin and cook, stirring occasionally, 1 minute.

In a blender or food processor, purée tomatillos and jalapeño slices. Add to saucepan along with chiles, beans and cooked chicken. Simmer, partially covered, about 20 minutes until flavors blend.

Sprinkle with cheese. Garnish with fresh cilantro and tortilla chips. Serve with rice or couscous, if desired.

*Note: Tomatillos can be found in the ethnic section of your supermarket.

(Nutritional Information Per Serving: 248 calories; 8 g fat; 48 mg cholesterol; 758 mg sodium; 26 g carbohydrate; 8 g fiber; 24 g protein.)
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.