Low Fat Chili Verde

Brighten up your dinner table with this Low Fat Chili Verde—a lighter take on a Mexican-inspired classic that doesn't skimp on flavor! Made with tender shredded chicken breasts, roasted tomatillos, and smoky poblano and jalapeno peppers, this dish delivers a rich, tangy kick with every spoonful. Fresh cilantro, lime juice, and a blend of savory spices amplify the bold, zesty profile, while low-sodium chicken broth keeps it heart-healthy. Perfect for a comforting yet guilt-free meal, this one-pot wonder comes together in just over an hour, making it an excellent option for weeknight dinners or meal prep. Serve it warm with a side of brown rice, warm tortillas, or a fresh green salad for a satisfying and flavorful feast.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 pound tomatillos, husked and halved
• 2 pieces poblano peppers, seeded and chopped
• 1 piece jalapeno pepper, seeded and chopped
• 1 large yellow onion, chopped
• 4 pieces garlic cloves, minced
• 4 cups low-sodium chicken broth
• 0.5 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 piece lime, juiced

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the halved tomatillos, poblano peppers, and jalapeno pepper on a baking sheet. Drizzle with a little olive oil, toss lightly, and roast in the oven for about 15 minutes until they are soft and slightly charred.

Step 3

While the vegetables are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it begins to soften, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another minute until the garlic is fragrant.

Step 5

Add the chicken breasts to the pot and pour in the chicken broth. Bring to a simmer over medium-high heat.

Step 6

Once the roasted vegetables are done, transfer them to a blender along with the fresh cilantro. Blend until smooth.

Step 7

Add the blended vegetable mixture to the pot with the chicken. Stir in the cumin, oregano, salt, and black pepper.

Step 8

Reduce the heat to low, cover, and let it simmer for 30 minutes to allow the flavors to meld and the chicken to cook through.

Step 9

Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Step 10

Return the shredded chicken to the pot and stir in the fresh lime juice for a zesty finish.

Step 11

Taste and adjust seasonings if necessary, adding more salt and pepper as desired.

Step 12

Serve the chili verde hot, garnished with additional fresh cilantro if desired.

Nutrition Facts

Serving size	(2929.9g)

Amount per serving	% Daily Value*
Calories	2031.6

Total Fat 56.5g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 771.1mg	0%
Sodium 3386.3mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 22.6g	0%
Total Sugars 32.9g
Protein 302.0g	0%

Vitamin D 9.1IU	0%
Calcium 303.8mg	0%
Iron 17.7mg	0%
Potassium 4858.9mg	0%

*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: 25.2%

Protein: 59.8%

Carbs: 15.0%