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    Home » Soups & Stews

    Grilled Tomatillo Chili with Chicken

    Sep 13, 2012 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Grilled Tomatillo Chili with Chicken - Andrea Meyers

    Our homegrown tomatillos have been coming in at a trickle, and finally they started rolling in, so last weekend I made tomatillo chili. I’ve been working on this idea for a while, using all grilled or broiled ingredients for a smoky taste. I started by briefly marinating the chicken in lime juice while the tomatillos broiled in the oven, then grilling the chicken and vegetables and briefly sauteing the spices. The resulting flavor is smoky and slightly sweet, balanced with a bit of saltiness, and it was a hit with the family. All of my guys went back for seconds, a win in my book.

    The chili is full of vegetables and only has the fat from the chicken and a couple tablespoons of sunflower oil, making it a very healthy dish.

    Tomatillos in a wooden bowl - Andrea Meyers

    Recipe Notes

    For best flavor, tomatillos should be bright green and fully fill the husks. If they start to lighten and turn yellow, they will be sweet rather than tart. Tomatillos will keep well in the refrigerator for a couple weeks with the husks left on.

    📖 Recipe

    Grilled Tomatillo Chili with Chicken - Andrea Meyers
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    Grilled Tomatillo Chili with Chicken

    Prep Time20 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Soup
    Cuisine: Mexican
    Diet: Gluten Free
    Keyword: chicken, chili, gluten free, peppers, tomatillos
    Servings: 4
    Calories: 542kcal
    Author: Andrea Meyers

    Equipment

    • half-sheet baking pan
    • blender
    • grill
    • 6 quart pot with lid

    Ingredients

    • 2 to 3 pounds tomatillos (husks removed and cut in half (Weight is approximate, should be enough to fill a baking sheet when cut in half.))
    • 2 pounds boneless skinless chicken breast
    • ¼ cup lime juice
    • 2 large Vidalia onions (peeled and halved)
    • 4 large red bell peppers
    • 2 large Anaheim peppers
    • 2 tablespoons sunflower or canola oil
    • 1 tablespoon ground cumin
    • 1 tablespoon chili powder
    • ¼ teaspoon black pepper
    • 32 ounces low sodium chicken broth ((or gluten-free broth))
    • 1-2 teaspoons kosher salt

    GARNISH

    • cilantro
    • tortilla strips or crushed tortilla chips
    US Customary - Metric

    Preparation

    • Put the chicken breasts in a gallon plastic bag and pour the lime juice over them. Seal the bag and allow to marinate about 20 to 30 minutes.
    • Turn the oven on to broil and preheat the grill while the chicken marinates. Grill should go to medium/medium-high heat, about 400° F/200° C.
    • Place the halved tomatillos on the baking sheet and broil in the oven until the tops are charred, about 5 to 10 minutes. Puree the tomatillos plus their juices in the blender.
    • Rub the grill with oil and place the drained chicken breasts, onions, bell peppers, and Anaheim peppers on the grill. Grill the chicken, about 7 to 8 minutes per side. Turn the onions and peppers as each side blackens and blisters, about 4 minutes per side.
    • Remove the chicken and shred with a fork. Dice the onions, and seed and chop the peppers.
    • Warm the pot over medium-high heat and add the oil, then the cumin, chili powder, and black pepper. Sauté until the spices release their aroma, then add the onions and peppers. Cook, stirring, about 1 to 23 minutes, then pour in the tomatillo puree and chicken broth. Stir until everything is well combined, then add the shredded chicken. Bring to a boil, then simmer partly covered for about 20 minutes. Taste and add salt to taste.

    Nutrition

    Calories: 542kcal | Carbohydrates: 41g | Protein: 58g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1062mg | Potassium: 2174mg | Fiber: 10g | Sugar: 24g | Vitamin A: 4665IU | Vitamin C: 197mg | Calcium: 98mg | Iron: 5mg
    Tried this recipe?Share in the comments!

    More Tomatillo Recipes

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    Roasted Tomatillo Jalapeno Salsa with Avocado - Andrea Meyers
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    Tomatillo and Pumpkin Seed Sauce with Shrimp (Pipian Verde con Camarones) - Andrea Meyers
    Tomatillo and Pumpkin Seed Sauce with Shrimp (Pipian Verde con Camarones)

    More Tomatillo Recipes From Other Blogs

    • Kalyn’s Kitchen – Café Rio Style Creamy Tomatillo Salad Dressing
    • Kitchen Parade – Vegetarian Tomatillo Stew in a Pumpkin
    • Eats Well with Others – Green Posole
    • Yummy Supper – Braised Pork with Blistered Tomatillos

    More Soups & Stews

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      Creamy Roasted Mushroom and Cannellini Bean Soup
    • Chicken and Tomatillo Posole - Andrea Meyers
      Chicken and Tomatillo Posole
    • Roasted Chicken Stock - Andrea Meyers
      Roasted Chicken Stock
    • Whiffletree Farm, basic chicken stock - Andrea Meyers
      Basic Chicken Stock (The Farm Project: Whiffletree Farm)

    Reader Interactions

    Comments

    1. Kalyn says

      September 13, 2012 at 11:54 am

      I have some volunteer tomatillos that are going to be ready soon. Love them, and love the sound of this!

      • Andrea says

        September 13, 2012 at 12:04 pm

        Thanks Kalyn! Isn't it great to have volunteers?

    2. Julia says

      September 16, 2012 at 3:45 am

      Love chili! Also, really like your plate.

    3. TimL says

      September 25, 2012 at 1:06 pm

      I am sitting here drooling over this dish! I am a self proclaimed Chili fanatic. This looks delicious!

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