Salsa Verde Lime Chicken Chili

I know I’ve made a few chili recipes.
Salsa Verde Lime Chicken Chili It just seems as if there’s so many ways to make it. This one, however, is definitely different. I added salsa verde and more lime to my White Chicken Chili. Not only does it give it a nice sharp tang, it adds a little more heat and flavor.

I also omitted the white corn from this one; but feel free to add it if you want. But, damnit, don’t omit the salsa verde. It’s soooooo good.

As far as beans, I love pintos and white northern beans, I also use black beans every now and then. As I’ve told you before, I just don’t like kidney beans – they’re gross. Kidney beans remind me of cafeteria lunch chili in middle school…EW. Stick with the good beans.

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 hell. How did they do that? I’m thinking sheet pan under the broiler with a ton of butter. Glad they were looking out for our health back then. Anyway, I always looked forward to those but skipped the chili.
Salsa Verde Lime Chicken Chili The day after I made this, I actually put 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 get together you like to do). They’ll thank you.
Salsa Verde Lime Chicken Chili

Here’s your printable-

Salsa Verde Lime Chicken Chili

Salsa Verde Lime Chicken Chili


    For the Chili
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp seasoned salt (like Lawry's)
  • 1 tsp sugar
  • 1 tsp all purpose flour
  • 2 tbsp. olive oil
  • 1 tsp minced garlic
  • 2 small yellow onion, diced
  • 2 small or medium sized fresh jalapeno peppers (depending on how much heat you like), washed, seeded and diced
  • 8 oz. diced green chiles, drained (they usually come in 4 oz. cans; so two cans)
  • 1 tbsp. salt
  • 1 1/2 lbs. boneless, skinless chicken breasts, removed of fat and boiled, grilled or baked until done and shredded
  • 2 cans Great Northern beans, drained and rinsed
  • 1 can Pinto beans, drained and rinsed
  • 64 oz. chicken broth (have more on hand - you may need it)
  • 1 cup salsa verde
  • 1/2 lime, juiced
  • 1/4 cup whole cream
  • Handful fresh cilantro, chopped
  • For Serving (Suggestions)
  • Shredded cheese
  • Sour Cream
  • Pickled jalapenos
  • Diced avocado
  • Fresh cilantro
  • Fritos
  • Tortilla chips
  • Crackers
  • Cholula Hot Sauce
  • Squeeze of lime


  • Combine the oregano through flour in a small bowl; set aside.
  • Heat olive oil over medium heat in a large dutch oven.
  • Add garlic, onion, jalapenos and green chiles, then sprinkle with salt.
  • Saute, stirring, until fragrant, about 5 minutes. Feel free to add a little water if it starts to dry out.
  • Add chicken, followed by dry seasoning mixture, making sure everything is incorporated.
  • Add beans, broth and salsa verde, stir it all together and bring to a slow boil.
  • 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.
  • Add whole cream and fresh cilantro, stir and simmer for 5 more minutes and remove from heat.
  • Serve.

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  1. This chili looks fabulous! I wish I had a bowl in front of me right now.

  2. This looks soooo good!! I love soups in the winter!

  3. Love this. Great photos. Pinned!

  4. Ohhhhh, this is a keeper! Pinning luv!

  5. What a beautiful bowl of soup. Pinned.

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