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–+ servings

Salsa Verde Chicken Chili

spoonful of Salsa Verde Chicken Chili over a white bowl
Making this great change of pace chili is easy in a crock pot or on the stovetop. With just a few pantry ingredients and precooked chicken, everybody will be impressed with the results.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8 servings
Calories: 250kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 3-4 cups shredded chicken about 1 pound
  • 1 medium onion chopped
  • 32-48 oz cooked beans Great Northern preferred. Drained and rinsed.
  • 14-28 oz chicken broth low sodium preferred. Adjust for the thickness you like.
  • 16 oz salsa verde
  • 4.5 oz chopped chilies
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Start with 3-4 cups of shredded cooked chicken.
    shredded chicken with beans and spices
  • Chop a medium onion.
    chopped onion on a white board
  • In a 4 quart or larger crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or Navy beans drained and rinsed, 16 oz jar premade Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon pepper, and one or two 14 oz low sodium chicken broth—mix well.
    adding salsa to crock pot
  • Cook on low for 4 hours or 2 hours on high. Serve with a big dab of sour cream and tortilla chips.
    salsa verde chile in a ladle over the crock pot
  • For the stovetop, use a Dutch oven. Over medium-high heat, saute onions in oil until clearing some. Add all the other ingredients, bring to a light boil, cover, and turn down to simmer for at least 15 minutes—longer is better.
    spoonful of Salsa Verde Chicken Chili over a white bowl

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Notes

Pro Tips

  1. The crock pot size is 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.
  2. Easy to cut in half, and you can use a smaller crock pot.
  3. Most people will want 48 oz of beans and 28 oz of chicken broth but you can adjust to your taste. Also, a bit more or less chicken is fine.
  4. Use the beans you prefer.
  5. 1 pound of raw chicken will make about 3 cups of shredded chicken.
  6. You can use raw chicken. Add the raw chicken breasts with all the other ingredients. Cook in high for 1 ½ hours (or low for 3 hours), then remove and shred. Then add back to finish cooking.
  7. This is high protein and low fat, so is an excellent fit for most diets.
  8. The serving size is about 1 ½ cup serving size. It varies a bit by the options you use.
  9. Good refrigerated for 3-4 days. Good frozen for 3-4 months.

Nutrition

Calories: 250kcal | Carbohydrates: 28g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 619mg | Potassium: 618mg | Fiber: 9g | Sugar: 7g | Vitamin A: 558IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg

All nutritional values are estimated.

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