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.
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.
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Notes
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:
Crock Pot and slow cooker directions: Sauté the onions and bell pepper in olive oil in a pan on the stove until they are tender, and add them to your crockpot or slow cooker along with all the other ingredients. Cook on low for 2-4 hours.This recipe, as written, is just a bit spicy. If you want more heat, purchase a spicier version of the salsa verde, and Rotel tomatoes, and green chilies.I usually use leftover chicken for this recipe, but if you need to cook your chicken, check out my easy Roasted Bone-In Chicken Breasts recipe. You can also use a rotisserie chicken.This recipe calls for black beans. However, you can totally substitute white or navy beans if you prefer. Or, you can leave the beans out altogether.