Vegan Chicken Chili Verde

This post is written in partnership with HERDEZ®. All opinions are my own!

Get cozy with a bowl of this Vegan Chicken Chili Verde! It’s made with roasted tomatillos, poblanos, and jalapenos, plus shredded jackfruit to substitute shredded chicken. A little spicy and very flavorful!

Chile Verde

It’s soup szn, I guess??! I really can’t believe summer is over. The last 3 months have been packed with traveling, homeowner things, the start of school… so much that I barely got to do my favorite summer things! We did, however, eat lots of watermelon, go tubing, and spend time outdoors. I’m happy with that.

Alas, fall is upon us. Get your mugs and slow cookers out, people.

To ring in soup season, let’s make a warming, comforting vegan chili verde!

Chile Verde

How to Make Chili Verde

Chili verde is traditionally made with pork or sometimes shredded chicken. Y’all know me, though… let’s make it vegan! For this vegan chili verde, we’re keeping the base as traditional as it gets: roasted tomatillos, poblanos, and jalapenos. Stick ’em in the broiler for a few minutes, then blend.

Meanwhile, you’re going to sauté onions and garlic (side note: absolutely every recipe should start with onions and garlic – agreed?). Then, for a fun plant-based “shredded chicken,” we’re using shredded jackfruit! You know jackfruit from these BBQ jackfruit sandwiches and these jackfruit tostadas. When cooked and shredded, it is similar to the texture of shredded pork or chicken. Perfect for this vegan chili verde!

Add the blended vegetables to the onions, garlic, and jackfruit, add vegetable broth, and then to take this recipe to the next level, add some HERDEZ® Roasted Salsa Verde! It’s truly the star ingredient in this recipe, and helps add bold, authentic flavor to this recipe. I love Herdez salsa because it’s made with simple, quality ingredients that represent the heart and soul of Mexican cuisine.

Chile Verde

Not only is the HERDEZ® Roasted Salsa Verde great for dipping chips or smothering tacos, it’s also the perfect addition to this vegan chili verde. Why? Because it’s made with fire-roasted tomatillos, poblanos, and jalapenos – the ingredients we’re roasting, too – so it adds even more tangy, complex and delicious flavor. You can find their Roasted Salsa Verde and more HERDEZ® products in the Mexican food aisle in your local grocery store!

We’re adding a whole cup of HERDEZ® Roasted Salsa Verde (Medium) because GIMME ALL THE FLAVOR.

Psssst: Did you know HERDEZ® is the No. 1 selling salsa brand in Mexico? That’s when you know it’s the good stuff. Its mission is to help people connect with the delicious and authentic flavors of Mexico in modern dishes and its wide variety of sauces and salsas does just that.

Chile Verde

Even though this chili verde has jackfruit to substitute shredded chicken, please remember that jackfruit is NOT a source of protein! To make this vegan chicken chili verde a hearty, balanced meal, I suggest adding some white beans or cubed tempeh.

I also suggest serving a warm bowl of this chili verde with crunchy tortilla chips, fresh cilantro, and tangy sour cream for a bowl straight from heaven.

Chile Verde

How to make:

Vegan Chicken Chili Verde

Get cozy with a bowl of this Vegan Chicken Chili Verde! It’s made with roasted tomatillos, poblanos, and jalapenos, plus shredded jackfruit to substitute shredded chicken. A little spicy and very flavorful!

Prep Time:
15 mins
Cook Time:
50 min
Total Time:
1 hour 5 minutes
Chile Verde Recipe
6 1x
Rating: 5 from 1 reviews


  • 1 pound tomatillos, husks removed, rinsed and halved
  • 2 poblano peppers, core removed and halved
  • 2 jalapeno peppers, seeds removed and halved
  • 1 tablespoon cooking oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 14-ounce can jackfruit (in brine or water)
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 cup HERDEZ® Roasted Salsa Verde  (Medium)
  • 2 cups vegetable broth
  • 1 bunch cilantro, chopped (some reserved for topping)
  • Salt and pepper
  • Optional toppings: chopped cilantro, tortilla chips, vegan sour cream, avocado


  1. On a baking sheet, place tomatillos, poblanos, and jalapenos. Broil on high for 10 minutes. Let cool for 5 minutes, then transfer vegetables to a blender. Blend until almost smooth.
  2. In a pot over medium heat, add oil. When hot, add onion. Cook for 5-7 minutes, until onion begins to brown. Add garlic; cook for 1-2 minutes, until fragrant.
  3. Drain jackfruit. Add to pot with onion and garlic. Break up large pieces with a wooden spoon. Cook for 5 minutes, stirring, breaking apart jackfruit pieces and “shredding” the jackfruit. Add oregano and cumin; cook for 5 minutes.
  4. To the pot, add blended vegetables, HERDEZ® Roasted Salsa Verde (Medium), and vegetable broth. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
  5. Right before serving, add chopped cilantro to pot; stir. Season to taste with salt and pepper.

Thanks to HERDEZ® for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for your support!

join the community

Do you like plant-based recipes? Sustainable living tips? Being a part of a community? So do I! Sign up for the Emilie Eats newsletter to get all of this and more in your inbox. It's like joining a VIP club, but totally free.

I agree to the Terms of Service