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:
- 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.
- Add the cooked chicken, ground cumin, and chili powder. Mix well.
- Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans, and mix well.
- Once this mixture starts to simmer, turn the heat down to low and cook for ten minutes.
- 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:
Yes, to make it in a crockpot or slow cooker, first, sauté the onions and bell pepper in olive oil in a pan on the stove until they are tender. Then, and add them to your crockpot or slow cooker along with all of the other ingredients. Cook on low for 2-4 hours.
Chicken Chili Verde is a meal in itself because it’s full of vegetables and chicken. The only thing I like to add is my Easy Traditional Cornbread, Jalapeno Cornbread, Broccoli Cheddar Cornbread Muffins, or Quick and Easy Hoecakes.
Leftovers should be covered and will keep three to four days in the refrigerator. They also freeze well and will keep for several months in an airtight container in your freezer.
Here are some ideas:
-Add it to hot dogs to make Chili Cheese Dogs.
-Top potatoes to make Loaded Chili Baked Potatoes.
-Add it to Mac and Cheese to make Chili Mac and Cheese.
-Top leftovers with cornbread batter and bake for Cornbread Crusted Chili.
-Top nachos with it to make Chili Nachos.
-Top french fries to make Chili Cheese Fries.
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!
Hearty Chicken Chili Verde Recipe
Ingredients
- 1 onion medium, chopped
- 1 bell pepper seeded and chopped
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cups cooked chicken cut or shredded into bite-size pieces
- 16 ounces salsa verde jarred
- 10 ounces can diced tomatoes and green chilies with juice the most common variety is Rotel, I use "regular."
- 2 cups chicken stock
- 30 ounces fire-roasted diced tomatoes with juice 2-15 oz cans
- 15 ounces black beans canned, rinsed, and drained
- Optional garnishes: sour cream chopped avocado, grated sharp cheddar cheese, and tortilla chips.
Instructions
- 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.
- Add the cooked chicken, ground cumin, and chili powder. Mix well.
- Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans, and mix well.
- Once this mixture starts to simmer, turn the heat down to low and cook for about ten minutes.
- Serve hot! Optional, garnish with your favorite toppings. Another option, squeeze a little fresh lime juice on it right before you serve it. Enjoy!
- Leftovers should be covered and will keep several days in the refrigerator.
Notes
- 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)
- Chili Cheese Dogs
- Loaded Chili Baked Potatoes
- Chili Mac and Cheese
- Chili Cheese Burritos or Enchiladas
- Cornbread Crusted Chili
- Chili Nachos
- Chili Taco Cups
- Chili Cheese Fries
Nutrition
**This recipe was originally published on February 11, 2018. It was republished on January 25, 2021, with new photos, expanded directions, and tips.
I made this tonight, with a few modifications to fit what I had on hand. Used just 14 oz can of diced tomatoes, plus the rotel, and it’s tomato-y enough for us. I have a lot of ground pork in my freezer, so browned it with the onion and bell pepper instead of using chicken. My husband is loving it! The salsa verde adds such a nice tangy to the soup! Thanks for the dinner inspiration!
Hi R.L. Thanks so much for letting me know. I’ve used smoked pork in this recipe before but haven’t ever tried sausage so I’ll have to give that a try. I’m so glad you enjoyed it!
Sharon
Sharon, I served your chicken chili recipe when our grandson was home from college at Christmas. He loved it.. So, I fixed a “care package” with all the ingredients (except the chicken) and gave it to him when he came to visit for Spring Break. We got a FaceTime call a couple of nights ago while he was eating and bragging about how good and easy to fix “his” chili is. I know you’ll appreciate this since you watched him grow up. Thanks for sharing and also for a good memory.
Harriet, thank you so much for sharing this. It made my heart sing!
My Husband loved this chili. It was very easy to make also.
Hi Heidi, so glad your husband liked it and thanks so much for letting me know!
Sharon
I’m a huge fan of using green chilis, so adding them to this sounds like a win to me!
Hi Leslie, yes, the green chilies do really ramp up the flavor!
All my best,
Sharon