Hearty Chicken Chili Verde

Chicken Chili Verde isn’t your traditional white chicken chili; it has a twist. The twist is that this dish is made with salsa verde, which is a type of spicy, green sauce made with tomatillos and green chili peppers. Tomatillos give it a wonderful depth of flavor, and smoky fire-roasted tomatoes, black beans, and green chilies make this easy recipe one that your family will ask for time and time again.

Chicken chili is the very definition of comfort food! Except, while most comfort foods are loaded with cream and/or cheese, which is what makes them comforting, this Chicken Chili Verde is actually healthy and loaded with all kinds of amazing flavors and textures.

Oh, and did I mention that unlike regular chili, which can take over an hour to cook, you can have this easy recipe on the table in 25 minutes? And leftovers, if you have them, are even better the next day. It’s a bonanza of sorts!

Here’s what’s in it:

• Cooked chicken: you can use leftovers, make your own using my Roasted Bone-In Chicken Breasts recipe, or purchase a rotisserie chicken.
• Salsa Verde: a Mexican green sauce made from tomatillos and green chili peppers. It’s what makes this Chicken Chili Verde.
• Fresh vegetables – onion and bell pepper: adds a tiny crunch and a delicious layer of flavor. 
• Black beans: instead of the more common pinto, navy, or white beans, I like to use black beans in this recipe. You can certainly substitute your favorite beans if you prefer. 
• Fire-roasted tomatoes: these canned tomatoes add a smoky Southwest taste. You can substitute regular diced tomatoes in a pinch, although you will miss the smoky flavor. 
• Canned tomatoes and green chilies: Rotel is a common brand, and this mixture adds a savory, zesty kick. I usually use “regular,” but milder and spicier versions are also available. 
• Chicken stock: this liquid gold provides another layer of chicken flavor and thins it out a bit to just the right texture. If you would like to make your own, here is a link to my easy chicken stock recipe. If not, purchased chicken stock works too.
• Spices: you can’t have chili without chili powder, and the ground cumin gives it a slightly smoky flavor. 
• Olive oil: is used to saute the bell pepper and onion. 

Here’s how to make it:

1. In a large pan or dutch oven over medium heat, add the olive oil, chopped onion, and chopped bell pepper. Saute, frequently stirring for about five minutes or until the onion and bell pepper have softened.

2. Add the cooked chicken, ground cumin, and chili powder. Mix well.

3. Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans, and mix well.

4. Once this mixture starts to simmer, turn the heat down to low and cook for ten minutes.
5. Serve hot and garnish with your choice of toppings. Optional, squeeze a little fresh lime juice on the chili right before you serve it. Enjoy!

Chili Topping Ideas:

When it comes to toppings, the sky is the limit. My usual lineup includes sour cream, grated sharp cheddar cheese, chopped avocado, and Cheez-Its. However, there are no rules, and any or all of these other ideas would be delicious as well:

• French fried onions
• Fritos
• Mexican Cheese Blend, Monterrey Jack, Pepper Jack, and Queso Fresco cheeses
• Sliced scallions or chopped onion
• Cilantro
• Tortilla chips
• Chopped tomatoes
• Salsa
• Pico de Gallo
• Lime wedges
• Sliced regular or pickled jalapenos
• Crema (Mexican Cream) 

Frequently asked questions:

Sharon’s tips:

• This recipe as written is just a bit spicy. If you want to add more heat, purchase a spicier version of the salsa verde and Rotel tomatoes and green chilies.
• I usually use leftover cooked chicken for this recipe, but if you need to cook your chicken, check out my recipe for Easy Roasted Bone-In Chicken Breasts. You can also use a rotisserie chicken.
• This recipe calls for black beans. You can totally substitute white or navy beans if you prefer. Or, you can leave the beans out altogether.

More soup and stew recipes:

If you like hearty soups and stews like this, you might also like these popular recipes:

• Traditional Irish Potato Soup
• Roasted Chicken Noodle Soup
• Easy Crockpot Chicken Tortilla Soup
• Southern Black-Eyed Pea Soup
• Pumpkin and Sweet Potato Soup
• Corn and Blue Crab Bisque
• Mexican Pork Stew
• Southern Chicken and Dumplings

If you need more recipes or menu suggestions, you can find all of my soup and stew recipes by clicking on this link.

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you for visiting Grits and Pinecones!

**This recipe was originally published on February 11, 2018. It was republished on January 25, 2021, with new photos, expanded directions, and tips.