Salsa Verde Chicken Chili is for you if you are craving a comforting chicken chili with great flavor and a unique twist! This easy dish is made with salsa verde, a tomatillo-based green sauce, giving it a bright, tangy flavor that your whole family will love.
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! While most comfort foods are loaded with cream and/or cheese, which makes them comforting, this Salsa Verde Chicken Chili is lighter and loaded with amazing flavors and textures. It’s one of my favorite recipes.
Oh, and did I mention that unlike regular creamy white chicken 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!
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Reasons to love this recipe:
- It’s a delicious and unique twist on traditional chicken chili. Salsa verde adds a bright, tangy flavor to the chili, and the tangy tomatillos give it a depth of flavor that’s different from other types of chili.
- It’s easy and quick to make. This wonderful chili can be made in 25 minutes, making it a great option for busy weeknights. Add my delicious loaded nachos recipe, and you have a Mexican-inspired feast.
- It’s versatile and customizable. Add your favorite toppings to salsa verde chicken chili, such as cheese, sour cream, avocado, and tortilla chips. You can also add other ingredients to the chili, such as black beans, corn, or sweet potatoes.
Ingredient notes and substitutions:
- Cooked chicken: you can use leftover skinless chicken breast, make your own using my Roasted Bone-In Chicken Breasts recipe, or purchase a rotisserie chicken.Shredded chicken or chopped can be used.
- Salsa Verde: this recipe calls for a jar of salsa verde, sometimes called tomatillo salsa, a Mexican green sauce made from tomatillos and green chili peppers.
- Fresh vegetables – onion and bell pepper: adds a tiny crunch and a delicious layer of flavor.
- Black beans: instead of the more common cannellini beans, great northern beans, 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, chicken broth, or vegetable broth 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.
Complete measurements are in the full recipe below.
Here’s how to make salsa verde chicken chili:
- 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!
Serving suggestions:
At our house, generally, we consider chili a one-pot meal because it’s full of vegetables and protein.
Occasionally I like to add my Easy Traditional Cornbread, Jalapeno Cornbread, Broccoli Cheddar Cornbread Muffins, or Quick and Easy Hoecakes.
Also, if it’s Cinco de Mayo, I am serving it to guests or want to add a few sides, I might add Cheese Quesadillas, Macho Nachos, Loaded Twice Baked Potatoes, or Mexican Chopped Salad.
Recipe variations:
- Use different types of beans. Instead of white beans, try using black beans, pinto beans, or kidney beans. You can also use a mix of different types of beans.
- Add other vegetables.In addition to corn and green chilies, you can also add other vegetables to your salsa verde chicken chili, such as sweet potato, carrots, or zucchini.
- Use different types of chicken. Instead of boneless, skinless chicken breasts, you can use chicken thighs or rotisserie chicken. You can also use ground chicken or turkey.
- Add different flavors. Add more salsa verde, a can of green chilies, or chopped habanero peppers for a spicier chili. For a smokier chili, add a chipotle pepper in adobo sauce. Add a pinch of cumin, adobo seasoning, or chili powder for a more flavorful chili.
Topping ideas for chili:
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:
- Fried onion rings
- Fritos
- Mexican Cheese Blend, Monterrey Jack, Pepper Jack, and Queso Fresco cheeses
- Sliced scallions, red onion, or chopped green onions.
- Fresh cilantro
- Tortilla chips
- Chopped tomatoes
- Salsa
- Pico de Gallo
- Lime wedges
- Sliced regular or pickled jalapenos
- Crema (Mexican Cream)
How to store and reheat leftovers:
The best way to store leftover salsa verde chicken chili is in an airtight container in the refrigerator for up to 4 days. To freeze leftover chili, transfer it to an airtight container or freezer bag and freeze for up to 3 months.
To reheat chili, you can thaw it overnight in the refrigerator or reheat it directly from frozen. To reheat chili on the stovetop, simply place it in a saucepan over medium heat and cook until heated through, stirring occasionally.
To reheat chili in the microwave, transfer it to a microwave-safe bowl and heat in 1-minute increments until heated through.
Recipe FAQs:
Yes! To make it in a crock pot or slow cooker, first, sauté the onions and bell pepper in olive oil in a skillet on the stove until they are tender. Then, add them to the bowl of your slow cooker or Crock Pot with all the other ingredients. Cook on low for 2-4 hours.
Salsa Verde Chicken Chili comes together and cooks so quickly that I don’t see any reason to make it in an Instant Pot.
You are bound to have leftovers with a big batch of chili like this. 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.
The trick to good chili is to use high-quality ingredients and cook it slowly over low heat. This will allow the flavors to develop and meld together.
Salsa verde, also known as green salsa, is a type of Mexican salsa made with tomatillos, green chili peppers, onions, cilantro, and lime juice. It is typically a brighter, tangier salsa than traditional red salsa, which is made with tomatoes.
Expert tips and tricks:
- This recipe, as written, is on the milder side. If you want to add more heat, purchase a spicier version of the salsa verde, and Rotel tomatoes. You could also add a small can of green chilies.
- I usually use leftover chicken for this recipe, but if you need to cook your chicken, check out my Roasted Bone-In Chicken Breasts recipe. You can also use a rotisserie chicken.
- This recipe calls for black beans. You can substitute white or navy beans if you prefer. Or, you can leave the beans out altogether.
More soup and stew recipes:
Here are a few additional options if you need more menu ideas:
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Easy Salsa Verde Chicken Chili 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)
R.L.
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!
Sharon Rigsby
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
Harriet
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.
Sharon Rigsby
Harriet, thank you so much for sharing this. It made my heart sing!
Heidi
My Husband loved this chili. It was very easy to make also.
Sharon Rigsby
Hi Heidi, so glad your husband liked it and thanks so much for letting me know!
Sharon
Leslie Haasch
I’m a huge fan of using green chilis, so adding them to this sounds like a win to me!
Gritsandpinecones
Hi Leslie, yes, the green chilies do really ramp up the flavor!
All my best,
Sharon