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.
Course: Dessert, Main Dish, Soup
Keyword: healthy chili recipes, recipes for 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 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.
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:
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 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: