Salsa Verde Chicken Chili

  • Yield:

    8-10 servings

  • Total Time:

    1 hr 15 mins

  • Prep Time:

    15 mins

  • Cook Time:

    1 hr


  • 2–3 chicken tenderloins with leg quarters
  • 2 bay leaves
  • 1 white onion
  • 1 pound of tomatillos
  • 1–2 jalapeños
  • 4 garlic cloves
  • 1 poblano
  • 3 tablespoons of Mazola® Corn Oil
  • 1 teaspoon of cumin
  • 1 teaspoon of Mexican oregano
  • 10 cups of chicken stock
  • Salt to taste
  • Corn tortillas
  • 2 cups of prepared cilantro white rice
  • 1 bag of preferred tortilla strips
  • Avocado


  1. In a stock pot, slowly cook the chicken in water with bay leaves and half of an onion for 45 minutes, or until tender. 
  2. In a separate pan, sauté the rest of the onion, tomatillos, jalapeños, garlic, diced poblanos and 3 tablespoons of Mazola® Corn Oil until tender.
  3. Add cumin and Mexican oregano.
  4. Blend these ingredients together until it becomes a salsa.
  5. Add chicken stock. 
  6. After chicken is cooked, shred and add to the salsa pan.
  7. Gently combine and add salt to taste.
  8. Serve next to (or on top of) cilantro white rice, tortillas strips and garnish with avocado, more freshly-diced onion (if needed) and/or more diced jalapeño for extra heat!

Recipe by Sarah McCune of growingupsarita

Bring the flavor to any night of the week with this Salsa Verde Chicken Chili recipe. Easy to make, and loaded with tender chicken, veggies, and beans—it’s sure to be a crowd fave!