Chicken Chili Verde

Delicious

This is one of the best chili verdes I have ever had. Used a spicy salsa rather than mild, and that gave just enough kick. It is totally craveable.

Love this recipe. I have made it a few times. I agree with other reviews that the chicken can be a little tough. I made it this time with rotisserie chicken so it is obviously going to be higher in sodium but it was sooo good.

I love this recipe! It's cheap, easy, and delicious! It freezes well. However, I leave out the spinach and cilantro if I'm freezing it, then add it after reheating. Makes a quick and healthy lunch.

Made with ham instead was delicious

This was a winner!! I mostly followed the recipe with a few modifications because of lack of ingredients. I accidentally cooked the chicken on medium (and I salt and peppered the chicken prior to cooking) and I will likely do that again as my chicken stayed moist and flavorful. I turned it on high when I added the vegetables after I noticed the recipe wanted me to cook on high. I didn't buy enough poblanos for 2 cups so I added a green bell pepper. It was an ok substitution, but the poblanos were really flavorful so I'll buy enough for next time. I didn't have any chicken stock so I used water and bouillon cubes. I added the whole jar of salsa verde (2 cups) and I will continue using the whole jar in this recipe. Someone suggested to add more beans and I might consider that next time. I doubled the garlic, but I always double or triple the garlic in every recipe I make as my family enjoys the flavor of garlic. We topped it with plain fat free Greek yogurt instead of sour cream and it was perfect! That is a substitution that I will do indefinitely for the health benefits. (Protein, probiotics, and low fat). Tortilla chips would be very tasty with the soup. This will be on regular rotation in our house from now on! It was so good!!!

Dee-Lish! I'm eating this now. My wife gave me a thumbs up too.

I would probably add another can of beans to make more chilli like and less soup like. Maybe...

I followed the recipe closely. Chicken was a tad tough. I think I would poach the chicken in stock first, remove and shred, and then add to the onions. The flavor is amazing.

Got many compliments but did make several changes. Added 1 small pork tenderloin. Added 1/2 cup (additional) of salsa verde Added 1 can rinsed black beans Used only 2 cans (15oz) chicken stock Will definitely make this again!!

Delicious! Substituted shredded mexican chicken breasts for thighs. Did not use poblanos...Added cumin, oregano, and chili powder to my carmelizing onion, garlic and red/yellow peppers. Served with lime wedges and a few baked chickpea tortilla chips. My new favorite soup recipe!

Awesome flavors. I made this completely as written and I would make it again. There are a couple of things I'd change though. If you have time, I recommend just adding the chicken after you've added the broth and salsa verde. It would have to cook longer, but I think the chicken would come out more tender and flavorful. When you cook the chicken before adding broth, the chicken forms a barrier and doesn't suck up the flavors of the soup as easily. I'd also add a little less cilantro.

Swapped pinto beans for black beans. Topped with sour cream shredded sharp cheddar and 1 crushed tortilla chip. Bursting with flavor! Will definitely make many times again. Love this!!