Chicken Chili Verde

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Yield: one gallon or 8 soup-size servings


  • 1/2 cup vegetable oil
  • 2 cups onion, chopped
  • 3 tablespoons Spike seasoning
  • 1 1/2 teaspoons onion powder
  • 8 cups chicken or vegetable broth
  • 1 1/4 pounds boneless, skinless chicken breast, chopped
  • 2 1/2 cups all-purpose, unbleached white flour
  • 2 teaspoons ground cumin seed
  • 1 teaspoon white pepper
  • 2 1/2 cups (or two 11 ounce cans) diced chiles
  • 1 (3 pound) can diced tomatoes, in juice


  1. Heat oil in a nonreactive soup pot over medium heat. Add onions and sauté until translucent, stirring occasionally, about five minutes.
  2. Add flour to form a roux. Allow roux to cook for two minutes.
  3. Add broth and spices, whisk well. Turn heat to high; continue to whisk until mixture comes to a boil and thickens. Reduce heat to low and add green chiles. Allow mixture to come back to a gentle boil, stirring occasionally, about an hour.
  4. Add tomatoes and chicken. Stir well and bring mixture back to a boil, stirring occasionally.
  5. Taste and season as desired.