Salsa Verde Lime Chicken Chili
I know I’ve made a few chili recipes.
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, 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, 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. They have this nasty snap when you bite into them. EW 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. So glad they were looking out for our health back then.
Anyway, I always looked forward to those but skipped the 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.
Here’s your printable-
Ann from Sumptuous SpoonfulsDecember 10, 2016 at 5:08 PM
This chili looks fabulous! I wish I had a bowl in front of me right now.
Rachel KirtleyDecember 9, 2016 at 9:39 AM
This looks soooo good!! I love soups in the winter!
KimDecember 8, 2016 at 5:42 AM
Love this. Great photos. Pinned!
allyDecember 7, 2016 at 4:01 PM
Ohhhhh, this is a keeper! Pinning luv!
Lea Ann (Cooking On The Ranch)December 7, 2016 at 3:18 PM
What a beautiful bowl of soup. Pinned.
Lynn Elliott ViningDecember 7, 2016 at 10:28 AM
Yummy stuff right there!