Put A Little Spice In Your Life With Salsa Verde Chili

Cold is still sweeping across the country, with record-setting temps and severe weather in the east, west, and just about everywhere in-between. Well, it is March and almost spring but apparently, the weather outside doesn’t know that fact. Is this something we can blame on that groundhog Punxsutawney Phil that supposedly predicts how long winter will be or is it the effects of climate change? 

Turning our attention inside to the cozy warm kitchen, we can cook up a batch of this chili to warm up and see how it compares to dad’s armpit chili or Aunt Sue’s kitchen sink chili. It’s a very easy recipe to make which is nice if you only have time to cook up the chicken and throw a few other ingredients into the pot. It’s not a simmer all day chili type of recipe. 

I was surprised at how tasty this chili is for a non-traditional style. It is lighter than the meat and red sauce chili and the flavor doesn’t suffer. 

If you want to make your own salsa verde, check out this recipe from Carla Snyder Salsa Verde.  I used a jar of salsa verde I found at the grocery store that worked very nicely in this recipe.

More chili variations and recipes at the end of this post. 

Salsa Verde Chicken Chili

Yields 6-8

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  • 2 chicken breasts, chunked
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 (4 oz) cans diced green chilies
  • 1 tablespoon olive oil
  • 2 1/2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 2 pinches of coarse ground black pepper
  • 3 cups chicken broth
  • 1 1/2 cup salsa verde
  • Garnish: queso fresco, tortilla chips, chopped avocado


  1. In a frypan, heat olive oil and add chicken, onion and garlic. Cook until chicken is done and onion is translucent.
  2. Add seasonings (chili powder, thyme, salt and pepper to the pan. Stir and warm until fragrant.
  3. Mash cannellini beans in a bowl before adding to chicken and seasonings. Also add black beans and chilies.
  4. Pour in chicken broth and salsa verde and bring to a boil over medium-high heat. Reduce to low and then simmer for 15 to 20 minutes.
  5. Add more seasonings if necessary and serve.

Additional chili recipe posts: Instant Pot Chili, No Bean Chili, Chicken Chili & Beans, and my “traditional” chili recipe.

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