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