Easy Salsa Verde Chicken Chili

Making salsa verde chicken chili has transformed my approach to weeknight dinners. This recipe combines tender chicken, tangy salsa verde, and creamy white beans into a comforting bowl that’s ready in just 20 minutes. I love how the green salsa creates a bright, zesty flavor that’s completely different from traditional red chili.

This salsa verde chicken chili recipe uses simple ingredients you probably already have in your pantry. The best part? It tastes even better the next day, making it ideal for meal prep or feeding a crowd. I’ve served this to friends who don’t usually like spicy food, and they always ask for the recipe because the heat level is mild and approachable.

The combination of cumin, chili powder, and green chiles creates layers of flavor without being overwhelming. You can easily adjust the spice level by choosing mild or hot salsa verde, making this recipe work for everyone at your table.

Ingredients Needed

For the Chili:

• 12-16 oz. cooked shredded or cubed chicken
• 2 cups salsa verde (green salsa), homemade or store-bought
• 4 cups water or chicken stock
• 2 (15 oz.) cans great northern beans, drained and rinsed
• 1 (4 oz.) can diced green chiles
• 1 tsp. cumin
• 1 tsp. chili powder
• Salt, to taste
• 1/4 cup chopped cilantro (optional)

Equipment Needed:

• Dutch oven or large soup pot
• Can opener
• Wooden spoon for stirring
• Ladle for serving
• Sharp knife for chopping cilantro

How To Make Salsa Verde Chicken Chili

1. Combine the Base Ingredients. In your Dutch oven or soup pot, add the cooked chicken, salsa verde, water or chicken stock, drained beans, diced green chiles, cumin, and chili powder. Stir everything together until well combined.
2. Heat and Simmer. Place the pot over medium heat and bring the mixture to a gentle simmer. This usually takes about 8-10 minutes. You’ll know it’s ready when you see small bubbles forming around the edges and steam rising from the surface.
3. Season and Taste. Once simmering, taste the chili and add salt as needed. Start with 1/2 teaspoon and adjust from there. The amount of salt you need depends on how salty your salsa verde and chicken stock are.
4. Garnish and Serve. Remove from heat and stir in the chopped cilantro if using. Ladle into bowls and serve hot with your favorite toppings.

The beauty of this recipe is how quickly it comes together. Since you’re using pre-cooked chicken and canned beans, most of the work is already done. The flavors meld together beautifully even with just a short simmer time.

Tips for the Best Salsa Verde Chicken Chili

• Use good quality salsa verde – since it’s the star ingredient, choose one with flavor you enjoy eating straight from the jar
• Don’t skip the cumin – it adds warmth and depth that complements the tangy salsa verde
• Taste as you go – different brands of salsa verde have varying salt levels, so adjust accordingly
• Let it rest – this chili tastes even better after sitting for 10-15 minutes, allowing the flavors to meld
• Choose your heat level – mild salsa verde creates a family-friendly version, while hot versions add more kick
• Rinse your beans thoroughly – this removes excess sodium and prevents a cloudy broth
• Use chicken stock instead of water – it adds more flavor depth to the final dish
• Shred chicken while warm – if cooking chicken specifically for this recipe, shred it while it’s still warm for better texture

Easy Variations to Try

I’ve made this chili countless times and love experimenting with different additions. Here are some variations that work really well:

Creamy Version: Stir in 1/2 cup of cream cheese or sour cream during the last few minutes of cooking. This creates a rich, creamy texture that balances the tangy salsa verde.

Vegetarian Option: Replace the chicken with extra beans or add diced zucchini, bell peppers, or corn. You can also use vegetable stock instead of chicken stock.

Spicier Version: Add 1-2 diced jalapeños or a pinch of cayenne pepper. You can also use a spicier salsa verde or add hot sauce to taste.

Heartier Texture: Mash half of the beans before adding them to the pot. This creates a thicker, more substantial chili without changing the flavor.

Mexican Street Corn Style: Add 1 cup of frozen corn kernels and a squeeze of lime juice. Top with crumbled cotija cheese and a sprinkle of chili powder.

What to Serve with Salsa Verde Chicken Chili

This chili pairs well with many different sides and toppings. I like to set up a toppings bar when serving it to guests, letting everyone customize their bowl.

Classic Toppings: Shredded cheese, sour cream, diced avocado, lime wedges, and extra cilantro work beautifully with the green salsa base.

Bread Options: Serve with warm cornbread, crusty bread rolls, or tortilla chips for dipping. Flour tortillas also work great if you want to make chili wraps.

Rice and Grains: Serve over cilantro lime rice, quinoa, or cauliflower rice for a more filling meal. The grains absorb the flavorful broth and make the chili more substantial.

Salad Pairings: A simple green salad with lime vinaigrette or a Mexican-inspired salad with black beans and corn complements the chili nicely.

How to Store and Reheat Salsa Verde Chicken Chili

This chili stores exceptionally well, making it great for meal prep. I often double the recipe and freeze half for busy weeks.

Refrigerator Storage: Keep leftover chili in airtight containers for up to 4 days. The flavors actually improve after a day in the fridge.

Freezer Storage: Freeze in portion-sized containers for up to 3 months. Leave some headspace in containers since the chili will expand when frozen.

Reheating Instructions: Thaw frozen chili overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it seems too thick. You can also reheat individual portions in the microwave.

Troubleshooting Salsa Verde Chicken Chili

Too Thin: Simmer uncovered for 10-15 minutes to reduce liquid, or mash some beans to thicken naturally.

Too Thick: Add more chicken stock or water, 1/4 cup at a time, until you reach desired consistency.

Not Enough Flavor: Add more cumin, chili powder, or a splash of lime juice to brighten the taste.

Too Salty: Add a diced potato and simmer for 15 minutes, then remove the potato. It will absorb excess salt.

Lacks Heat: Stir in hot sauce, diced jalapeños, or red pepper flakes to taste.

Frequently Asked Questions (FAQs)

Can I use raw chicken in this recipe? While the original recipe calls for cooked chicken, you can brown raw chicken pieces first, then add the other ingredients and simmer until the chicken is cooked through (about 15-20 minutes).

What type of beans work best? Great northern beans are ideal because they’re creamy and hold their shape well. You can substitute with cannellini beans or navy beans if needed.

Can I make this in a slow cooker? Yes! Combine all ingredients in a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Since the chicken is already cooked, you’re just heating everything through and melding flavors.

Is this recipe spicy? The spice level depends on your salsa verde. Most store-bought versions are mild to medium, making this chili approachable for most people. You can always add heat with hot sauce or jalapeños.

Can I use homemade salsa verde? Absolutely! Homemade salsa verde works wonderfully and often has better flavor than store-bought versions. Just make sure it has enough liquid content to create the chili base.

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