Description
This Salsa Verde Chicken Chili might be the easiest healthy chili you’ll ever make! Just 7 simple ingredients and 20 minutes to a cozy, flavorful dinner. Gluten-free, high in protein, and perfect for busy weeknights.
Ingredients
For the Chili:
12–16 oz cooked chicken, shredded or cubed (rotisserie or leftover)
2 cups salsa verde (homemade or store-bought)
4 cups water or low-sodium chicken broth
2 cans (15 oz each) great northern beans or white beans, drained and rinsed
1 can (4 oz) diced green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
Salt, to taste
¼ cup fresh cilantro, chopped (optional, for garnish)
Optional Toppings:
Diced avocado
Tortilla chips or strips
Shredded cheese (optional)
Extra cilantro or lime wedges
Instructions
-
Combine Ingredients
In a large pot or Dutch oven, add chicken, salsa verde, broth (or water), beans, green chiles, cumin, and chili powder. Stir everything until well combined. -
Simmer to Heat Through
Bring the mixture to a gentle simmer over medium heat. Let it cook for about 15–20 minutes until warmed through and fragrant. -
Taste & Adjust
Sample the chili and add salt if needed. (If using a salted salsa, you may not need any.) -
Serve & Garnish
Serve hot with tortilla strips, avocado, cilantro, or your favorite toppings. -
Store or Freeze
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently before serving.
Notes
- Low Sodium Tip: Use no-salt-added beans and broth to keep this recipe heart-healthy. The salsa will provide plenty of flavor and a bit of natural saltiness.
- Make Ahead: This chili tastes even better after a few hours or the next day as the flavors deepen.
- Vegetarian Version: Replace the chicken with extra beans or cooked lentils and use vegetable broth.
- Spice Level: Choose mild, medium, or hot salsa verde depending on your preference.