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Keto Chicken Chile Verde

Chicken Chile Verde Soup by Keto Flavor Fix

Keto Chicken Chile Verde

Categories: Dinner, Free Keto Recipes, Lunch, Mexican

Chicken Chile Verde

A keto-friendly chile verde that tastes like a mash-up of salsa verde, queso, and shredded chicken — packed with natural flavors!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 350kcal
Cost: $35


  • Pot
  • Cutting Board


Chicken Chile Verde

  • 2.5 lbs Boneless Chicken
  • 2 lbs Mexican Blend Shredded Cheese
  • 4 cups Chicken Stock
  • 2 tbsp Olive Oil
  • 4 tbsp Minced Garlic
  • 4 whole Poblano Peppers
  • 2 whole Jalapeno Peppers
  • 16 whole Tomatillos
  • 1 bunch Cilantro
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 1 tsp Salt
  • 2 whole Bay Leaves


  • 1 bunch Cilantro
  • 2 whole Avacados
  • 2 whole Limes


  • Peel and wash the tomatillos so they are not sticky. Then cut the tomatillos into quarters. Prep the remaining vegetables. 
  • Set a large 6 quart stock pot over medium heat. Add the oil, onions, garlic, and chopped peppers. Sauté for 5-8 minutes. 
  • Stir in the tomatillos. Then add the whole raw chicken pieces to the pot. Add all spices and seasoning. Pour in the broth. Stir and push the chicken pieces to the bottom of the pot.
  • Simmer the chili for 15-30 minutes, until the largest piece of chicken is cooked through. Use tongs to move the chicken pieces to a cutting board.
  • Remove the bay leaf. Then use an immersion blender to puree the vegetables and broth base. It does not have to be totally smooth, but the chunks of tomatillos should be blended in. 
  • Meanwhile, use two forks to shred the chicken. Then stir the chicken shreds back into the chili. 
  • Taste, then salt and pepper as needed. Finally, stir in the chopped cilantro. Serve warm as-is, or with lime wedges and sliced avocado. 

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