Keto Green Chili with Chicken and Tomatillos

Dive into a comforting bowl of Keto Green Chili with Chicken and Tomatillos, a low-carb, high-fat dish that's bursting with flavor and perfect for any meal.

Course Dinner

Cuisine Mexican

Keyword Keto Green Chili, Keto Mexican Cuisine, Low Carb Chicken Chili, Tomatillo Chicken

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 410kcal

Equipment

Large pot or Dutch oven
Stovetop
Food processor or blender
Measuring cups and spoons

Ingredients

2 pounds chicken thighs, boneless and skinless
1 pound tomatillos, husked and halved
2 tablespoons olive oil
1 large onion, diced about 1 cup
3 cloves garlic, minced
2 cups chicken broth, low sodium
1 cup green chilies, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground coriander
Salt and pepper, to taste
½ cup heavy cream
Fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Season the chicken thighs with salt and pepper. Add to the pot and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
While the onion is cooking, blend the tomatillos in a food processor or blender until smooth.
Return the chicken to the pot with the onions and garlic. Add the pureed tomatillos, green chilies, chicken broth, ground cumin, dried oregano, and ground coriander. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 45 minutes, or until the chicken is very tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the heavy cream and cook for an additional 10 minutes, allowing the chili to thicken slightly.
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped cilantro and lime wedges on the side.

Notes

For a thicker chili, you can remove the lid and simmer for the last 15 minutes.

If you prefer a spicier dish, add jalapeños or increase the amount of green chilies.

This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or in a microwave before serving.

Nutrition