For the Chili:

12–16 oz cooked chicken, shredded or cubed

2 cups salsa verde (homemade or store-bought)

4 cups low-sodium chicken broth or water

2 cans (15 oz each) 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

Extra cilantro or lime wedges

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Combine Ingredients: In a large pot or Dutch oven, add chicken, salsa verde, broth, beans, green chiles, cumin, and chili powder. Stir until well combined.
Simmer: Bring to a gentle simmer over medium heat. Cook for 10–15 minutes until heated through and fragrant.
Taste and Adjust: Add salt as needed, depending on the salsa used.
Serve and Garnish: Ladle into bowls and top with optional garnishes.

Low-Sodium Tip: Use no-salt-added beans and broth to keep it heart-healthy; the salsa provides flavor naturally.
Make-Ahead: Chili tastes even better after a few hours or the next day as the flavors meld.
Vegetarian Option: Replace chicken with extra beans or cooked lentils and use vegetable broth.
Adjust Spice: Choose salsa verde based on your preferred heat level; add fresh jalapeños if more spice is desired.