Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Garnish and Serve. Remove from heat and stir in the chopped cilantro if using. Ladle into bowls and serve hot with your favorite toppings.
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: ½ cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg