Salsa Verde Chicken Chili Recipe

Name: Salsa Verde Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 chicken breasts, thawed and diced; olive oil; 2 medium onions; 2 garlic cloves (2 t. if using pre minced garlic); salt and pepper; 1/2 tablespoon ground cumin; 8 cups chicken broth; 1 (16 ounce) jar salsa verde (Pace); 1 fresh jalapeno pepper, seeded and chopped (use more or less depending on how hot you like it); 1 -2 orange bell pepper (any can be used, I prefer orange because the color looks nice); 2 -5 medium tomatillos (use more if you prefer a more chunky chili or a more mild flavor); 1 cup cilantro leaf, finely chopped; 1 (15 ounce) can white beans

Servings: persons

4 -5 chicken breasts, thawed and diced
olive oil
2 medium onions
2 garlic cloves (2 t. if using pre minced garlic)
salt and pepper
1/2 tablespoon ground cumin
8 cups chicken broth
1 (16 ounce) jar salsa verde (Pace)
1 fresh jalapeno pepper, seeded and chopped (use more or less depending on how hot you like it)
1 -2 orange bell pepper (any can be used, I prefer orange because the color looks nice)
2 -5 medium tomatillos (use more if you prefer a more chunky chili or a more mild flavor)
1 cup cilantro leaf, finely chopped
1 (15 ounce) can white beans

1
1. In frying pan fry the chicken with a little salt and pepper in the oil until cooked.
2
2. Add a little oil to a large pot. Saute the chopped onion and garlic seasoned with salt and pepper to taste. Saute until onions are tender.
3
3. Stir in chicken, broth, salsa and cumin. Simmer for 1/2 hour.
4
4. Add jalapeno(s), bell pepper(s) and tomatillos. Simmer for 15 minutes.
5
5. Add cilantro and beans, simmer for 15 - 30 minutes.
6
6. Thicken if necessary, to thicken mix 1 T. corn starch with a little liquid from the chili. Mix in with the chili. Simmer another 10 - 15 minutes. Repeat if necessary.
7
Can be made in a crock pot if chicken is cooked ahead of time.

1119

kcal

Calories

Fat

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 -5 chicken breasts, thawed and diced, olive oil, 2 medium onions, 2 garlic cloves (2 t. if using pre minced garlic), and more.

Yes, Salsa Verde Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa Verde Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions