Easy Salsa Verde Chicken Chili Recipe (25 minutes) (2024)

Reasons to love this recipe:

1. It’s a delicious and unique twist on traditional chicken chili. Salsa verde adds a bright, tangy flavor to the chili, and the tangy tomatillos give it a depth of flavor that’s different from other types of chili.
2. It’s easy and quick to make. This wonderful chili can be made in 25 minutes, making it a great option for busy weeknights.
3. It’s versatile and customizable. Add your favorite toppings to salsa verde chicken chili, such as cheese, sour cream, avocado, and tortilla chips. You can also add other ingredients to the chili, such as black beans, corn, or sweet potatoes.

Ingredient notes and substitutions:

• Cooked chicken: you can use leftover skinless chicken breast, make your own using my Roasted Bone-In Chicken Breasts recipe, or purchase a rotisserie chicken.Shredded chicken or chopped can be used.
• Salsa Verde: this recipe calls for a jar of salsa verde, sometimes called tomatillo salsa, a Mexican green sauce made from tomatillos and green chili peppers.
• Fresh vegetables – onion and bell pepper: adds a tiny crunch and a delicious layer of flavor.
• Black beans: instead of the more common cannellini beans, great northern beans, pinto, navy, or white beans, I like to use black beans in this recipe. You can certainly substitute your favorite beans if you prefer.
• Fire-roasted tomatoes: these canned tomatoes add a smoky Southwest taste. You can substitute regular diced tomatoes in a pinch, although you will miss the smoky flavor.
• Canned tomatoes and green chilies: Rotel is a common brand, and this mixture adds a savory, zesty kick. I usually use “regular,” but milder and spicier versions are also available.
• Chicken stock: this liquid gold provides another layer of chicken flavor and thins it out a bit to just the right texture. If you would like to make your own, here is a link to my easy chicken stock recipe. If not, purchased chicken stock, chicken broth, or vegetable broth works too.
• Spices: you can’t have chili without chili powder, and the ground cumin gives it a slightly smoky flavor.
• Olive oil: is used to saute the bell pepper and onion.

Complete measurements are in the full recipe below.

Serving suggestions:

At our house, generally, we consider chili a one-pot meal because it’s full of vegetables and protein.

Occasionally I like to add my Easy Traditional Cornbread, Jalapeno Cornbread, Broccoli Cheddar Cornbread Muffins, or Quick and Easy Hoecakes.

Also, if it’s Cinco de Mayo, I am serving it to guests or want to add a few sides, I might add Cheese Quesadillas, Macho Nachos, Loaded Twice Baked Potatoes, or Mexican Chopped Salad.

Recipe variations:

• Use different types of beans. Instead of white beans, try using black beans, pinto beans, or kidney beans. You can also use a mix of different types of beans.
• Add other vegetables.In addition to corn and green chilies, you can also add other vegetables to your salsa verde chicken chili, such as sweet potato, carrots, or zucchini.
• Use different types of chicken. Instead of boneless, skinless chicken breasts, you can use chicken thighs or rotisserie chicken. You can also use ground chicken or turkey.
• Add different flavors. Add more salsa verde, a can of green chilies, or chopped habanero peppers for a spicier chili. For a smokier chili, add a chipotle pepper in adobo sauce. Add a pinch of cumin, adobo seasoning, or chili powder for a more flavorful chili.

Topping ideas for chili:

When it comes to toppings, the sky is the limit. My usual lineup includes sour cream, grated sharp cheddar cheese, chopped avocado, and Cheez-Its. However, there are no rules, and any or all of these other ideas would be delicious as well:

• Fried onion rings
• Fritos
• Mexican Cheese Blend, Monterrey Jack, Pepper Jack, and Queso Fresco cheeses
• Sliced scallions, red onion, or chopped green onions.
• Fresh cilantro
• Tortilla chips
• Chopped tomatoes
• Salsa
• Pico de Gallo
• Lime wedges
• Sliced regular or pickled jalapenos
• Crema (Mexican Cream)

How to store and reheat leftovers:

The best way to store leftover salsa verde chicken chili is in an airtight container in the refrigerator for up to 4 days. To freeze leftover chili, transfer it to an airtight container or freezer bag and freeze for up to 3 months.

To reheat chili, you can thaw it overnight in the refrigerator or reheat it directly from frozen. To reheat chili on the stovetop, simply place it in a saucepan over medium heat and cook until heated through, stirring occasionally.

To reheat chili in the microwave, transfer it to a microwave-safe bowl and heat in 1-minute increments until heated through.

Recipe FAQs:

Expert tips and tricks:

• This recipe, as written, is on the milder side. If you want to add more heat, purchase a spicier version of the salsa verde, and Rotel tomatoes. You could also add a small can of green chilies.
• I usually use leftover chicken for this recipe, but if you need to cook your chicken, check out my Roasted Bone-In Chicken Breasts recipe. You can also use a rotisserie chicken.
• This recipe calls for black beans. You can substitute white or navy beans if you prefer. Or, you can leave the beans out altogether.

More soup and stew recipes:

If you like hearty soups and stews like this, you might also like these popular recipes:

Here are a few additional options if you need more menu ideas:

• Roasted Chicken Noodle Soup
• Pumpkin and Sweet Potato Soup
• Corn and Blue Crab Bisque
• Southern Chicken and Dumplings

If you need more recipes or menu suggestions, here is a link to all of my soup recipes.

Easy Salsa Verde Chicken Chili Recipe

Salsa Verde Chicken Chili is for you if you are craving a comforting chicken chili with great flavor and a unique twist! This easy dish is made with salsa verde, a tomatillo-based green sauce, giving it a bright, tangy flavor that your whole family will love.

Nutrition

Calories: 352kcalCarbohydrates: 43gProtein: 21gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 39mgSodium: 479mgPotassium: 1039mgFiber: 10gSugar: 6gVitamin A: 1500IUVitamin C: 64.4mgCalcium: 90mgIron: 4.1mg