Tomatillo Chicken Chili

Eating healthy has never been more delicious with the tangy, fresh flavor of this hearty meal-in-a-bowl. Try it tonight.


  • 2 tablespoons

    olive oil

  • 1 small

    yellow onion, chopped

  • 3

    garlic cloves, minced

  • 1/2 small

    jalapeño, halved and seeded

  • 2 pounds

    boneless skinless chicken breast, cut into 1-inch pieces  

  • 2 teaspoons

    ground cumin

  • 1 (12-ounce) jar

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce

  • 1 (4-ounce) can

    diced green chiles

  • 4 cups

    low-sodium chicken broth

  • Salt and freshly ground pepper

  • 1/2 cup

    freshly chopped cilantro

  • For Garnish: HERDEZ® Tortilla Chips, diced avocado and sour cream 

Print Recipe

Serves 4



  1. In large pot over medium-high heat, add olive oil. Add onion and cook 5 minutes or until translucent.  Add garlic and jalapeño and cook 1 minute.  Add chicken and cumin and cook 3 minutes, stirring often.

  2. Add HERDEZ® Tomatillo Verde Mexican Cooking Sauce, green chiles and chicken broth; season with salt and pepper to taste. Bring to boil then reduce heat to a simmer. Cook uncovered 30 minutes.

  3. To serve, stir in cilantro, top with crushed tortilla chips, diced avocado and a dollop of sour cream.


HERDEZ® White Corn Tortilla Chips

Crispy and crunchy, with the perfect touch of salt.

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