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.

No additional tips available.

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

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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.

Salsa Verde Chicken Chili

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