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CPA: Certified Pastry Aficionado

Salsa Verde Chicken Chili

chicken entrees· soup
November 30, 2017

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Salsa Verde Chicken Chili – An incredibly comforting chicken chili made with shredded chicken and white beans and cooked in a hearty salsa verde broth

Bowl of Salsa Verde Chicken ChiliIt’s soup season, y’all!

I’m so excited that I let a little of my southern flair show, there. That’s because I am so in love with cold weather and warm soup. Yummmmm.

Last year, I started sharing soup recipes in the middle of October, when it was probably too warm to even think about soups. But you can’t stop me when I get a craving for grilled cheese and tomato soup!

This year, I’ve had a little more self-control and waited to post my first soup recipe at the end of fall. It’s been consistently chilly for almost a week and a half, so I knew it was finally time to enjoy some soup. Don’t you agree??

For the first recipe of the season, I decided to continue with my love affair for bean soups. Remember this classic chili from last year and this pasta e fagioli from February?? I just love the heartiness from the beans. And they pack tons of protein and fiber, too!

Well, I have another chili for you guys. This time,with shredded chicken. Say hello to my Salsa Verde Chicken Chili!

Blue bowl of Salsa Verde Chicken Chili with a spoon in it Top view of a bowl of Salsa Verde Chicken Chili Two soup bowls of Salsa Verde Chicken Chili

For the flavor of this chili, I knew I wanted salsa verde to be a part of it. I’ve been a fan of salsa verde for a while, but only recently became obsessed with it. Remember when I talked all about it in my post for my verde chicken tostada bites?

Well, the obsession lives on, folks! There are about 2 cups of salsa verde added to the chicken before we add the broth and beans. It adds the perfect amount of freshness and flavor. I sprinkle in a little extra fresh cilantro at the end to push it even further into flavor-town.

Cooking pot full of salsa verde and chicken Cooking pot of beans, chicken and salsa verdeSpoonful of Salsa Verde Chicken Chili with a chunk of avocado on the spoon

If you’re new to making your own soups or chilis, you couldn’t have picked an easier one to start with! There really isn’t anything complicated about this recipe – I even use cooked rotisserie chicken so you just have to shred and add to the chili.

But just in case you still need some pointers, here are a few for ya:

  1. If you have other proteins lying around that you need to use (pulled pork, roasted turkey, etc) you can easily substitute those in this recipe. Pork and poultry taste incredible with salsa verde.
  2. Make sure to add the fresh cilantro AFTER the chili is done. We don’t wanna cook the cilantro for that long – it’s best when fresh. So just sprinkle it in when the soup is perfect.
  3. I added some avocado to my chili before eating. It’s the first time I’ve had avocado in my soup or chili. And I absolutely loved it! The avocado tasted incredible covered in the spices of the soup. I highly recommend doing the same.
  4. Make sure to save about 1 cup of chicken broth for the end of the cooking process, just in case the chili is too thick for you. I do this for all my soups/chilis.

Let me tell you…I am so in love with soup. I had it for every meal until it was all gone. I haven’t do that with something I’ve made in so long – I usually get sick of leftovers after a couple times. So that shows you how incredible this soup is.

I hope you get a chance to make it soon – I just know you’ll love it too!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

[show_shopthepost_widget id=”2929695″]

Finished bowl of Salsa Verde Chicken Chili

Print Recipe

Salsa Verde Chicken Chili

An incredibly comforting chicken chili made with shredded chicken and white beans and cooked in a hearty salsa verde broth
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Servings: 8 servings

Ingredients

  • 1 rotisserie chicken (yield 4 cups shredded chicken)
  • 1 medium yellow onion
  • 3 16-ounce cans white beans
  • 2 tablepoons olive oil
  • 2 cups salsa verde
  • 6 to 7 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/4 cup cilantro chopped (measure after chopping)
  • diced avocado for serving

Instructions

  • Prepare your ingredients by shredding the rotisserie chicken, dicing the onion, and draining the beans. Make sure to rinse the beans, too. Set ingredients aside until needed.
  • In a large dutch oven, heat olive oil over medium heat. Add onions and cook until they become translucent, about 5-7 minutes. Add a pinch or two of salt and stir to combine. Add shredded chicken and cook for another 5 minutes.
  • Add salsa verde to chicken and onions and stir to combine. Add beans and 6 cups of chicken broth and stir to combine. Bring mixture to a boil and then immediately reduce heat to a simmer. Cover and continue simmering for 1 hour.
  • After 1 hour, add cumin, chili powder, and fresh chopped cilantro. Stir to combine. Add additional cup of chicken broth, if desired.
  • Serve immediately with diced avocado. Leftovers can be stored in the fridge for 3 days. Do not add diced avocado to leftover soup that is to be stored - only add when serving.

Notes

Recipe adapted from Heather Christo

Pin for later:

Salsa Verde Chicken Chili photo collage

More soups you’ll love:

Turkey Noodle Soup

Piece of bread being dipped into a bowl of turkey noodle soup

Pasta e Fagioli Soup

Bowl of Pasta e Fagioli Soup

Simple Classic Chili

Bowl of Simple Classic Chili

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42 Comments

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Comments

  1. Stephanie says

    March 7, 2022 at 12:39 am

    Hi,
    Do you make your own salsa verde to put in or you get a certain canned one?

    Thanks so much

    Reply
  2. DannyNes says

    May 12, 2021 at 4:33 pm

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  4. Mike says

    February 12, 2018 at 10:51 am

    Making this for a second time today to take to a work potluck! Awesome recipe!

    Reply
    • Sharon says

      February 12, 2018 at 1:46 pm

      Yay! That’s so great to hear. I am so happy you love it!

      Reply
  5. Cheryl Watson says

    January 18, 2018 at 7:56 pm

    This looks so good and I happen to have 2ex LG breast I’m cooking as I text this. Its sunny and warm
    here in California but supposed to rain tomorrow and temps down to 64° for all us warm weather cry babies

    Reply
    • Sharon says

      January 19, 2018 at 6:40 am

      Yay! Let me know how you like it!

      Reply
  6. Angelle says

    December 3, 2017 at 8:59 pm

    YUMM!! I make something very similar, and my kids love it!!

    xoxo,
    Angelle
    http://www.dashingdarlin.com

    Reply
  7. Kate says

    December 3, 2017 at 3:36 pm

    This looks amazing! We love eating chili in the winter, but get sick of the same versions over and over. This will break up the flavor a bit!

    Reply
    • Sharon says

      December 4, 2017 at 6:31 am

      It really will! But the chili powder and cumin make the soup taste familiar to classic chili so it’s not a major stretch

      Reply
  8. Chelsea Pearl says

    December 2, 2017 at 6:01 pm

    This soup looks absolutely scrumptious! Such a perfect meal for the colder months.

    Reply
  9. Jordyn says

    December 2, 2017 at 1:57 pm

    This recipe looks amazing! We would love this in my household!

    Reply
  10. Diana Tidswell says

    December 1, 2017 at 6:39 am

    This looks really amazing! Perfect for winter.

    Reply
    • Sharon says

      December 4, 2017 at 6:30 am

      So true!!

      Reply
  11. Joan Cajic says

    December 1, 2017 at 6:13 am

    This looks amazing and delicious, with the weather being so horrible, this soup would totally be right for me.

    Reply
    • Sharon says

      December 4, 2017 at 6:29 am

      Same here! Weather is so chilly so its perfect for soup

      Reply
  12. cait weingartner says

    December 1, 2017 at 4:28 am

    This new take on traditional chili looks amazingly good! I will be making a big
    batch very soon. So perfect on a chilly day!

    Reply
    • Sharon says

      December 4, 2017 at 6:28 am

      Thanks so much!!

      Reply
  13. Madison says

    December 1, 2017 at 12:44 am

    Mmmm this looks delicious! I’m gonna have to try this! I’m omitting the cilantro though, hate that stuff

    Reply
    • Sharon says

      December 4, 2017 at 6:26 am

      Aw that’s too bad! Cilantro is so good in this soup!

      Reply
      • Tahiry Acevedo says

        January 26, 2020 at 10:59 am

        What salsa verde do you use?

        Reply
        • Sharon says

          February 2, 2020 at 4:34 am

          Pace Salsa Verde

          Reply
  14. Ashley Weasley says

    November 30, 2017 at 11:38 pm

    This is really looks good! Yummy for sure!

    Reply
    • Sharon says

      December 4, 2017 at 6:25 am

      Thanks!

      Reply
  15. Allison - Celebrating Sweets says

    November 30, 2017 at 8:23 pm

    This looks fabulous! I want to sit on the couch with a big bowl and dive right into it!

    Reply
    • Sharon says

      December 4, 2017 at 6:25 am

      Thanks so much!

      Reply
  16. Leigh Suznovich says

    November 30, 2017 at 6:55 pm

    Love this, so amazing for the cold weather! Can’t wait to try it.

    Reply
    • Sharon says

      December 4, 2017 at 6:23 am

      Thank you!

      Reply
  17. Aliza says

    November 30, 2017 at 1:19 pm

    This looks so yummy and easy! I am all for avocado on top!

    Reply
    • Sharon says

      December 4, 2017 at 6:22 am

      Yessssss. I was so shocked by how amazing it was!

      Reply
  18. Brittany says

    November 30, 2017 at 1:15 pm

    This is perfect for the chilly nights we have coming up! Can’t wait to try it, thanks for the recipe.

    Reply
    • Sharon says

      December 4, 2017 at 6:21 am

      You’re so welcome!

      Reply
      • Tai says

        January 7, 2022 at 5:56 pm

        Can you tell me why it has to boil for an hour? Isn’t everything already cooked. I’m afraid it’s going to make the chicken tough.

        Reply
  19. Marta Rivera says

    November 30, 2017 at 1:14 pm

    I had the MOST amazing salsa verde in New Mexico. This just reminded me to give recreating it a go! Looks delectable.

    Reply
    • Sharon says

      December 4, 2017 at 6:21 am

      You really should!!

      Reply
  20. celeste says

    November 30, 2017 at 1:05 pm

    this sounds so yummy! my husband would be so happy if i made this for dinner. thanks for the recipe.

    Reply
    • Sharon says

      December 4, 2017 at 6:20 am

      Mine certainly was!!

      Reply
  21. Meehandering says

    November 30, 2017 at 12:54 pm

    This looks amazing! Any recommendations for chicken substitutes for the non-meat eater?

    Reply
    • Sharon says

      December 4, 2017 at 6:18 am

      Thanks! Hmm not sure about non-meat subs. Maybe just add extra beans!

      Reply

Trackbacks

  1. Crockpot Salsa Verde Chicken Soup Recipes - The Best of Life® Magazine says:
    September 15, 2019 at 3:49 am

    […] Salsa Verde Chicken Chili | Certified Pastry Aficionado […]

    Reply
  2. Poblano Corn Chowder - CPA: Certified Pastry Aficionado says:
    January 28, 2019 at 5:32 am

    […] the most healthy. Just take a look at the soup recipes that I’ve posted in the past, like this salsa verde chicken chili or this greek lemon chicken […]

    Reply
  3. Greek Lemon Chicken Soup says:
    February 15, 2018 at 5:37 am

    […] guys loved the salsa verde chicken chili that I posted last year so I just had to try another chicken soup recipe. This one is also […]

    Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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