Go Back
+ servings

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


  • 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.


Recipe adapted from Heather Christo