Salsa 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: Dinner, Lunch
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
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.
- Please leave a comment and rating! It helps my website so much!
Find it online: https://homecookedliving.com/salsa-verde-chicken-chili/
