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Winter season just calls for a hot pot of chili, right?! I am always craving soup and chili when the weather is cold, and this Salsa Verde Chicken Chili hit the spot. It’s a more unique chili recipe, and great for those who don’t love tomato-based chili recipes. It’s very Tex-Mex inspired, implementing Mexican-inspired flavor profiles but incorporating it into a classic Texas dish. If you love chili, but want to try something a little new, then you will want to give this one a try!
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Nutritional benefits of this recipe
This isn’t all of them, but just a few of my favorites!
- Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy.
- Broth is rich in glutamine, collagen, and gelatin and is a superfood for the gut, immune system, skin, hair, nails, and more.
- Garlic and onion are naturally antimicrobial and antibacterial and are a great defense for the immune system.
Ingredients for Salsa Verde Chicken Chili
Onion – I used a yellow onion.
Ground chicken – or you can use diced or shredded chicken, or use ground turkey or ground beef.
Great northern beans
Bell peppers – I used yellow bell peppers.
Salsa verde
Chicken broth
Cumin, coriander, salt, pepper
Fresh lime juice
To serve with: tortilla chips, sour cream, shredded cheese, cilantro, avocado
How to make Salsa Verde Chicken Chili
- Preheat a 5 quart pot to medium-high heat with grass-fed tallow or avocado oil. Add the diced onion and diced yellow bell pepper and sauté for about 5-7 minutes until softened and beginning to turn golden.
- Incorporate the minced garlic and sauté another minute.
- Add the ground chicken and cook, breaking it up into pieces, until no longer pink, about 6-8 minutes. Season with 1 tsp of salt.
- Incorporate the drained and rinsed great northern beans and season with 2 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp black pepper.
- Add the salsa verde, chicken broth, and fresh lime juice. Stir it all together and heat until simmering. Taste test and add more salt or other seasonings as desired.
- Serve with sour cream, chips, shredded cheese, cilantro, etc.
Modifications and variations
- Sub cubed or shredded chicken in place of the ground chicken if desired.
- Use ground turkey or beef in place of the ground chicken for a different flavor profile.
- Add diced jalapeno to the chili for some heat, or use a spicy salsa verde, or both.
- Substitute any kind of beans in place of the great northern beans.
Other recipes you’ll love
I hope you love this Salsa Verde Chicken Chili! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to hear how it turned out for you!
PrintSalsa Verde Chicken Chili
A healthy, easy, one-pot recipe that is hosting-friendly and fantastic for chilly fall and winter nights!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
- Category: lunch, dinner
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
1 Tbsp grass-fed tallow or avocado oil
1 small-med yellow onion, diced
2 med-large yellow bell peppers, diced
5 garlic cloves, minced
1 lb ground chicken
2 (15 oz) cans Great Northern beans, drained and rinsed
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt, to taste
1/4 tsp black pepper
1 (15.5 oz / 440g) jar salsa verde
1 1/2 – 3 cups chicken broth, to preference (12–24 oz)
1 lime, juiced
For serving:
Sour cream, shredded cheese, sliced jalapeno, cilantro, avocado, etc
Tortilla chips
Instructions
- Preheat a 5 quart pot to medium-high heat with grass-fed tallow or avocado oil. Add the diced onion and diced yellow bell pepper and sauté for about 5-7 minutes until softened and beginning to turn golden.
- Incorporate the minced garlic and sauté another minute.
- Add the ground chicken and cook, breaking it up into pieces, until no longer pink, about 6-8 minutes. Season with 1 tsp of salt.
- Incorporate the drained and rinsed great northern beans and season with 2 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp black pepper.
- Add the salsa verde, chicken broth, and fresh lime juice. Stir it all together and heat until simmering. Taste test and add more salt or other seasonings as desired.
- Serve with sour cream, chips, shredded cheese, cilantro, etc.
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