There’s something truly magical about a warm bowl of chili on a chilly evening. For years, my family has been a traditional beef chili kind of crew, but I’ve always been on the lookout for ways to lighten things up without sacrificing flavor. Enter this Easy Salsa Verde Chicken Chili. Honestly, I stumbled upon this recipe on a whim, craving something different, and let me tell you, it was a game-changer! From the first tantalizing aroma that filled my kitchen to the last spoonful devoured by even my pickiest eater, this chili was an absolute hit. The vibrant salsa verde adds a zesty, fresh dimension that’s completely addictive, and the chicken keeps it light yet satisfying. It’s become a regular in our rotation, perfect for busy weeknights and cozy weekends alike. If you’re searching for a chili that’s both incredibly easy to make and bursting with flavor, look no further – this Salsa Verde Chicken Chili is about to become your new go-to!

Ingredients

To whip up this flavorful Salsa Verde Chicken Chili, you’ll need the following ingredients. Don’t worry, most are pantry staples, making this a truly convenient meal to prepare.

Ground Chicken: 1 pound. We are using ground chicken for a leaner and healthier take on traditional chili. Look for ground chicken that is around 90% lean for a good balance of flavor and minimal fat. You can also use ground turkey if you prefer a slightly different flavor profile. For the best results, ensure your ground chicken is fresh. If using frozen, thaw it completely in the refrigerator overnight before starting.
Olive Oil: 2 tablespoons. Extra virgin olive oil is recommended for its rich flavor and health benefits. It’s used to sauté the onions and garlic, creating a flavorful base for the chili. If you don’t have olive oil, you can substitute with another neutral cooking oil like avocado oil or canola oil.
Yellow Onion: 1 medium, chopped. Yellow onions are the workhorse of the onion family, providing a balanced flavor that isn’t too overpowering. Dice the onion into small, uniform pieces to ensure even cooking. If you are out of yellow onions, white or even red onions can be used as substitutes, though red onions will impart a slightly sharper flavor.
Garlic: 2 cloves, minced. Fresh garlic is essential for adding that pungent, aromatic depth to the chili. Mince the garlic finely to release its flavor fully. If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder, but fresh garlic is always preferred for the best taste.
Salsa Verde: 24 ounces. The star of the show! Choose a good quality salsa verde for the best flavor. You can find salsa verde in jars or cans in most grocery stores. Look for brands that use tomatillos, peppers, onions, and cilantro for a bright and authentic taste. Mild, medium, or hot salsa verde can be used depending on your spice preference. For a spicier chili, opt for a hot salsa verde or add a pinch of cayenne pepper later.
Canned Great Northern Beans: 1 (15-ounce) can, rinsed and drained. Great Northern beans are creamy and mild, providing a wonderful texture and protein boost to the chili. Rinsing and draining the beans removes excess sodium and starch. You can substitute with other white beans like cannellini beans or navy beans.
Canned Black Beans: 1 (15-ounce) can, rinsed and drained. Black beans add a contrasting color and earthy flavor to the chili. Like the Great Northern beans, rinsing and draining is important. If you don’t have black beans, pinto beans or kidney beans can be used as substitutes, although they will slightly alter the flavor profile.
Chicken Broth: 1 cup. Chicken broth adds moisture and depth of flavor to the chili. Low-sodium chicken broth is recommended to control the salt level. If you don’t have chicken broth, you can use vegetable broth or even water in a pinch, but broth will contribute more flavor.
Ground Cumin: 1 teaspoon. Cumin provides a warm, earthy, and slightly smoky flavor that complements the salsa verde beautifully. Ensure your cumin is relatively fresh for the best aroma and flavor.
Dried Oregano: 1 teaspoon. Oregano adds a slightly peppery and herbaceous note to the chili. Dried oregano works perfectly in this recipe.
Salt: To taste. Salt enhances all the flavors in the chili. Start with a teaspoon and adjust to taste throughout the cooking process. Remember that salsa verde and broth can already contain sodium, so taste before adding too much salt.
Black Pepper: To taste. Freshly ground black pepper adds a subtle spice and complexity to the chili. Season to your preference.
Optional Garnishes: Cilantro, shredded Monterey Jack cheese, sour cream, avocado, lime wedges, tortilla chips. Garnishes are key to elevating the chili and allowing everyone to customize their bowl to their liking. These are all suggestions; feel free to get creative with your toppings!

Instructions

This Salsa Verde Chicken Chili is incredibly easy to make, perfect for busy weeknights. Follow these simple step-by-step instructions to create a delicious and satisfying meal.

Brown the Ground Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until it is no longer pink. This process usually takes about 5-7 minutes. Ensure the chicken is cooked through and no longer pink to ensure food safety. Breaking it up into smaller pieces as it cooks will help it cook evenly and incorporate better into the chili.
Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the cooked chicken. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Sautéing the onion and garlic in the same pot with the chicken drippings adds another layer of flavor. Cooking until translucent means the onion becomes slightly see-through and softened, releasing its sweetness and aroma. Be careful not to burn the garlic; reduce the heat if needed.
Add Salsa Verde and Spices: Pour in the salsa verde, chicken broth, cumin, and oregano. Stir well to combine all the ingredients. The salsa verde will be the base flavor of the chili, and the broth will create the liquid consistency. Cumin and oregano are the key spices that will enhance the overall flavor profile, adding warmth and depth.
Simmer the Chili: Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes, or up to 30 minutes. Simmering allows the flavors to meld together beautifully and deepen. The longer it simmers, the richer and more flavorful the chili will become. Covering the pot helps to retain moisture and heat, ensuring even cooking.
Incorporate Beans: Stir in the rinsed and drained Great Northern beans and black beans. Continue to simmer, uncovered, for another 10-15 minutes, or until the chili has thickened slightly and the beans are heated through. Adding the beans towards the end prevents them from becoming mushy. Simmering uncovered for this final stage allows some of the liquid to evaporate and the chili to thicken to the desired consistency.
Season to Taste: Season the chili with salt and black pepper to taste. Taste the chili after simmering and adjust the seasoning according to your preference. Remember that different brands of salsa verde and broth can have varying levels of salt, so tasting and adjusting is crucial. Start with a small amount of salt and pepper and add more gradually until you achieve the perfect flavor balance.
Serve and Garnish: Serve hot, garnished with your favorite toppings such as cilantro, shredded cheese, sour cream, avocado, and lime wedges. A squeeze of fresh lime juice just before serving can really brighten up the flavors. Tortilla chips are a classic accompaniment for chili, perfect for scooping up every last delicious bite.

Nutrition Facts

(Per serving, approximate)

Servings: 6-8
Calories per serving: Approximately 350-400 calories (This is an estimate and can vary based on specific ingredients and serving size).

Please Note: These nutrition facts are estimates and can vary depending on the specific brands and types of ingredients used, as well as portion sizes. For more precise nutritional information, you can use a nutrition calculator app or website and input the specific ingredients you used. This chili is generally a healthy and balanced meal, rich in protein and fiber from the chicken and beans, and packed with flavor from the salsa verde and spices. It’s also relatively low in fat compared to traditional beef chili, especially when using lean ground chicken.

Preparation Time

Prep Time: 15 minutes (This includes chopping the onion, mincing the garlic, and rinsing the beans. Having your ingredients prepped and ready to go makes the cooking process even faster.)
Cook Time: 45 minutes (This includes browning the chicken, sautéing the aromatics, simmering the chili, and heating through the beans. Most of the cook time is hands-off simmering, allowing you to multitask or relax while the chili develops its flavor.)
Total Time: 1 hour

This recipe is designed for ease and speed, making it perfect for weeknight dinners. The majority of the time is simmering, which requires minimal active cooking. You can easily adjust the simmering time to fit your schedule; even a shorter simmer will still result in a delicious chili, though a longer simmer will deepen the flavors even further.

How to Serve

This versatile Salsa Verde Chicken Chili can be served in so many delicious ways! Here are some ideas to get you started:

Classic Bowl:
- Serve in a warm bowl as a hearty and comforting main course.
- Top with your favorite garnishes (see below for ideas).
- Pair with a side of cornbread or crusty bread for dipping.
Chili Cheese Fries/Nachos:
- Spoon chili over a bed of crispy fries or tortilla chips.
- Top with shredded cheese (Monterey Jack, cheddar, or a blend).
- Add a dollop of sour cream or guacamole for extra richness.
- Jalapeños can add a spicy kick.
Chili Dogs/Brats:
- Use the chili as a topping for hot dogs or bratwurst.
- Serve on buns with your favorite condiments like mustard and onions.
- Shredded cheese is a must for chili dogs!
Stuffed Bell Peppers:
- Hollow out bell peppers (any color).
- Fill with the Salsa Verde Chicken Chili.
- Bake until peppers are tender and chili is heated through.
- Top with cheese before baking for a melty, cheesy topping.
Over Rice or Quinoa:
- Serve the chili over a bed of cooked white rice, brown rice, or quinoa.
- This creates a satisfying and complete meal.
- Garnish with cilantro and a squeeze of lime.
Taco Salad Base:
- Use the chili as the protein base for a taco salad.
- Serve over lettuce with your favorite taco salad toppings: tomatoes, avocado, cheese, sour cream, olives, etc.
- Crushed tortilla chips add crunch.

Garnish Ideas (Mix and Match!):

Fresh Cilantro: Adds a bright, fresh herbaceousness.
Shredded Monterey Jack Cheese: Melts beautifully and complements the salsa verde flavor.
Sour Cream or Greek Yogurt: Adds creaminess and tang.
Diced Avocado: Provides healthy fats and a creamy texture.
Lime Wedges: A squeeze of lime brightens the flavors and adds acidity.
Tortilla Chips: For scooping and adding crunch.
Chopped Green Onions: Adds a mild oniony bite.
Pickled Jalapeños: For those who like extra heat.
Hot Sauce: To kick up the spice level even further.

Additional Tips for Perfect Salsa Verde Chicken Chili

Here are five helpful tips to ensure your Salsa Verde Chicken Chili is absolutely perfect every time:

Don’t Skimp on the Sautéing: Taking the time to properly sauté the onions and garlic in olive oil is crucial for building a flavorful base for your chili. Sautéing softens the onions, mellows their sharpness, and releases their natural sugars, creating a sweeter and more complex flavor. Similarly, sautéing garlic releases its aromatic oils, adding depth and pungency. Don’t rush this step; let the onions become translucent and the garlic fragrant before moving on to the next step. This foundational flavor will permeate the entire chili.
Taste and Adjust Seasoning Throughout: Seasoning is key to bringing out the best in any dish, and chili is no exception. Taste the chili at different stages of cooking, especially after adding the salsa verde, spices, and beans. Salsa verde brands can vary in saltiness, so it’s important to adjust the salt and pepper accordingly. Don’t be afraid to add a little more cumin or oregano to enhance the flavor profile to your liking. Tasting and adjusting as you go ensures a perfectly balanced and flavorful final product.
Simmer for Deeper Flavor: While this chili is delicious even after a shorter simmer, allowing it to simmer for at least 20-30 minutes (or even longer if you have time) will significantly deepen the flavors. Simmering allows the ingredients to meld together, the spices to bloom, and the salsa verde to infuse the chicken and beans with its zesty goodness. A longer simmer results in a richer, more complex, and more satisfying chili. Think of it like letting a good wine breathe – it gets better with a little time.
Customize the Spice Level: Salsa verde comes in varying levels of spice, from mild to hot. Choose a salsa verde that aligns with your spice preference. If you prefer a milder chili, opt for a mild salsa verde. If you like a bit of heat, go for medium or hot. You can also easily adjust the spice level by adding a pinch of cayenne pepper or a dash of hot sauce to the chili while it simmers. For those who are very sensitive to spice, start with a mild salsa verde and taste before adding any additional heat. Remember, you can always add more spice, but it’s harder to take it away!
Make it Ahead for Even Better Flavor: Chili is a fantastic make-ahead dish! In fact, the flavors often improve overnight as they have more time to meld and deepen in the refrigerator. Making this Salsa Verde Chicken Chili a day or two in advance is a great way to save time on busy weeknights and ensures an even more flavorful meal. Simply prepare the chili according to the instructions, let it cool completely, and then store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Salsa Verde Chicken Chili:

Q1: Can I use a different type of bean?

A: Absolutely! While this recipe calls for Great Northern beans and black beans, you can easily substitute with other types of beans based on your preference or what you have on hand. Cannellini beans, navy beans, pinto beans, or even kidney beans would all work well in this chili. Each type of bean will bring a slightly different flavor and texture, so feel free to experiment and find your favorite combination. For example, pinto beans will give a more classic chili flavor, while kidney beans will add a slightly firmer texture.

Q2: Can I make this chili in a slow cooker?

A: Yes, you can definitely adapt this recipe for a slow cooker! First, brown the ground chicken and sauté the onions and garlic in a skillet on the stovetop as instructed in steps 1 and 2. Then, transfer the browned chicken, sautéed vegetables, salsa verde, chicken broth, cumin, oregano, and beans to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Check for doneness and adjust seasoning before serving. Slow cooking is a great way to develop even deeper flavors and makes this chili even more hands-off.

Q3: Can I freeze leftover chili?

A: Yes, Salsa Verde Chicken Chili freezes beautifully! Allow the chili to cool completely, then transfer it to freezer-safe containers or freezer bags. Portion it out into individual servings or larger family-size portions for easy thawing and reheating. When you’re ready to eat, thaw the chili in the refrigerator overnight or in the microwave. Reheat thoroughly on the stovetop or in the microwave until heated through. Frozen chili is a fantastic way to have a quick and delicious meal ready whenever you need it.

Q4: I don’t have salsa verde, can I use something else?

A: While salsa verde is the key flavor component in this recipe, if you are in a pinch, you could try a mild green enchilada sauce as a substitute. However, enchilada sauce will have a different flavor profile and may be less zesty than salsa verde. For the best results, we highly recommend using salsa verde. It’s readily available in most grocery stores and is what gives this chili its unique and delicious flavor. You could also try making your own salsa verde if you’re feeling adventurous!

Q5: Can I make this chili vegetarian?

A: Absolutely! To make this chili vegetarian, simply omit the ground chicken. To maintain the protein content, you can add an extra can of beans (such as lentils or kidney beans) or incorporate other plant-based protein sources like crumbled firm tofu or cooked quinoa. You might also consider adding vegetables like diced zucchini, corn, or bell peppers to add more substance and flavor to the vegetarian version. The salsa verde and spices will still provide plenty of flavor, making it a delicious and hearty vegetarian chili.