Salsa Verde Chicken Chili

Salsa Verde Chicken Chili is smoky, tangy, and loaded with flavor in every spoonful. Perfect for football gatherings, weeknight dinners, or anytime you need a chili fix.

I know I’ve made a few chili recipes.

There are so many ways to make it. Because chili is a fall requirement in this house, I like to try and take advantage of that for variety.

How Do You Make Salsa Verde Chicken Chili?

This is one of my very favorites. I added salsa verde and more lime to my White Chicken Chili. Not only does it give it a nice sharp tang, it adds just a little bit more heat and flavor. I also omitted the white corn from this one; but feel free to add it if you want.

But, please, whatever you do, please don’t omit the salsa verde. It’s soooooo good.

As far as beans, I love pintos and white northern beans, and I also use black beans every now and then. As I’ve told you before, I’m just not a fan of kidney beans – I believe it’s the texture I don’t like. Kidney beans remind me of cafeteria lunch chili in middle school. They’re big, not very tender and have this weird snap when you bite into them. Just EW. Stick with the good beans. I’ve even used black eyed peas before with very good results. I combined them with pinto beans, which balanced out the size.

Speaking of middle school lunch, one thing I do remember liking a lot is the grilled cheese that came with the chili. Remember???

It was really dense and greasy as all get out. How did they do that? I’m thinking a sheet pan under the broiler with a ton of butter. There had to have been a quarter pound of butter on each slice of bread. So glad they were looking out for our health back then. I always looked forward to those but skipped the chili.

I like to top Salsa Verde Chicken Chili with shredded cheese, sour cream, Fritos, lime, and more cilantro. Here are some other ways to enjoy this fantastic chili –

Ways To Enjoy Salsa Verde Chicken Chili

• On top of a baked potato
• As nachos over tortilla chips  
• On top of french fries   
• Over rice 
• Wrapped in a tortilla and topped with cheese   
• Over pasta (a’la Cincinnati)  <— I cannot personally endorse this    
• On top of a hot dog   
• Combined with queso as a dip

The day after I made this chili, I ladled some over big tortilla chips (I drained some of the liquid), topped it with cheese and made some killer nachos in the oven. I was one happy woman.

Make this and take it to your next football party (or whatever fall/autumn shindig you like to do). They’ll thank you.

Here’s your printable-

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Salsa Verde Lime Chicken Chili

Yield: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Salsa Verde Chicken Chili is bright, zesty, and just the right amount of heat - it’s basically comfort food with a little attitude. Perfect for game day, lazy Sundays, or when you just want dinner to taste like a hug.

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Ingredients

Chili

• 2 tbsp. olive oil
• 1 tsp minced garlic
• 2 small yellow onion, diced
• 4 oz. can diced green chiles, drained
• 1 tsp sea salt
• 1 packet taco seasoning mix
• 1 lb. boneless, skinless chicken breasts, removed of fat and boiled, grilled or baked until done and shredded
• 1 can Great Northern beans, drained and rinsed
• 1 can Pinto beans, drained and rinsed
• 48 oz. chicken broth (have more on hand - you may want to add more)
• 1 1/2 cup salsa verde
• 1/2 lime, juiced
• Handful fresh cilantro, chopped

Toppings

• Shredded cheese
• Sour Cream
• Pickled jalapeños
• Diced avocado
• Fresh cilantro
• Fritos
• Tortilla chips
• Crackers
• Cholula Hot Sauce
• Lime wedges

Instructions

1. Heat olive oil over medium heat in a large dutch oven.
2. Add garlic, onion and green chiles, then sprinkle with salt.
3. Saute, stirring, until fragrant, about 5 minutes. Feel free to add a little water if it starts to dry out.
4. Add chicken, followed by dry seasoning mixture, making sure everything is incorporated.
5. Add beans, broth and salsa verde, stir it all together and bring to a slow boil.
6. At this point go ahead and add more chicken broth if you feel it's too thick. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
7. Add fresh cilantro, stir and simmer for 5 more minutes and remove from heat.
8. Serve.

Notes

If you would prefer to make your own taco seasoning (I usually do), mix these together and store in an air tight container until read to use -

1 tbsp oregano
1 ½ tsp cumin
1 tbsp chili powder
1 ½ tsp seasoned salt (like Lawry's)
½ tsp sugar
½ tsp all purpose flour

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 615Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 120mgSodium: 2840mgCarbohydrates: 51gFiber: 12gSugar: 7gProtein: 53g

The provided nutrition calculated may not always be accurate.

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