A little spice and lots of taste. This Salsa Verde White Chicken Chili takes chicken chili up a few notches and will be the star of any gathering. Your new favorite go-to chili recipe.
Fall is upon us, and we all love a good bowl of chili, but sometimes you want something new but something old at the same time.
I do love chili, and I have 16 other chili recipes, but this one is special. It has a little heat, a nice sharpness, and great flavor. Add in that it is crock pot easy, this chili is a winner in every way.
Roughly based on my Ultra Simple Crock Pot White Chicken Chili, I pulled the pepper jack cheese, added some green chilis and spices. Of course, I changed the salse from red to green.
My Rating
A nice solid five. It would be hard rate it anything else.
Notes on Salsa Verde White Chicken Chili
Salsa verde is a type of spicy green sauce in Mexican cuisine. It is based on Mexican green tomato or tomatillo and chili pepper. I have never had a good source of tomatilloes, so it is generally not done fresh in my home.
Get your chicken any way you want. Rotisserie chicken seems to be the most common recommendations but I usually just toss a couple of chicken breast in a 350-degree oven until done (about 30 minutes give or take a little). That will get you about 4 cups of shredded chicken.
Nutrition notes. This is a high protein and low-fat chili that will fit most diets with under 300 calories per serving.
Sodium note. If sodium is a concern for you, skip the added salt is about 140 mg per serving. Draining and rinsing the beans will save about another 150 mg of sodium per serving but you will need to add some low sodium or sodium free borth back in for the fluid lost.
An easy recipe to cut in half.
Start with 3-4 cups of shredded cooked chicken.
Chop a medium onion.
In a large crock pot, combine the shredded chicken, the chopped onion, 48 oz jar of cooked Great Northern or Navy beans not drained, 16 oz jar premade Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 14 oz low sodium chicken broth.
Mix well.
Cook on low for 4 hours.
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Salsa Verde White Chicken Chili a la Crock Pot
Ingredients
- 3-4 cups shredded chicken - about 1 pound
- 1 medium onion - chopped
- 48 oz cooked great northern beans - jar undrained
- 14 oz chicken broth - low sodium preferred
- 16 oz salsa verde
- 4.5 oz chopped chilies
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Start with 3-4 cups of shredded cooked chicken.
- Chop a medium onion.
- In a large crock pot, combine the shredded chicken, the chopped onion, 48 oz jar of cooked Great Northern or Navy beans not drained, 16 oz jar pre-made Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 14 oz low sodium chicken broth.
- Mix well.
- Cook on low for 4 hours.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
Risë
November 5, 2018 at 9:47 amI am going to try your recipe today with the salsa verde that I have never used before. Have you tried the recipe with added cream?
David Bolger
May 5, 2018 at 1:54 pmI love this so much that Sometimes I make it just so I can share it with people. I say it’s an old family recipe (just kidding, I tell them about 101 :)
Jill Tempest
February 10, 2018 at 10:32 amReally liked this recipe very much. The chili provided a lovely counterbalance to the below freezing temperatures or, when it warms up, the days of dreary rain. For my personal preferences, I eliminated the cumin completely and used only 1 teaspoon of the chili powder. My friend and I enjoyed the layering of the warm flavors without being overwhelmed by just heat. It is a Keeper!
DrDan
February 10, 2018 at 11:20 amHi Jill,
I always say recipes are just guidelines. https://www.101cookingfortwo.com/so-how-is-recipe-like-pirate-code/
This recipe started just to experiment with various taste that I don’t usually use. After some adjustments, I really liked it. I have done this several since.
Thanks for the note.
Dan