Hearty Chicken Chili Verde Recipe

A white bowl of chicken chili with a slice of cornbread.

5 from 10 votes

Hearty Chicken Chili Verde Recipe

Chicken Chili Verde isn't your traditional white chicken chili; it has a twist. The twist is that this chili 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 chili recipe one that your family will ask for time and time again.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert, Main Dish, Soup

Cuisine: American

Servings: servings

Calories: 352kcal

Author: Sharon Rigsby

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.

Video

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:

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)

Crockpot 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 of the other ingredients. Cook on low for 2-4 hours.

Leftovers and storage:

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.

If you are wondering what to do with your leftover chili, here are some ideas:

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

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. However, you can totally substitute white or navy beans if you prefer. Or, you can leave the beans out altogether.

Nutrition