Craving a quick, mouthwatering Mexican-inspired dish that'll have your taste buds dancing? Get ready to discover the ultimate comfort food that combines zesty salsa verde with tender chicken and creamy white beans! This Salsa Verde White Chicken Chili is not just a meal—it's a flavor explosion that can be whipped up in just 30 minutes, making it the perfect solution for busy weeknights or when you need a delicious meal in a hurry. Prepare to transform your dinner routine with this incredibly easy and irresistibly tasty recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 jar (16 oz) salsa verde
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot or Dutch oven, combine the shredded chicken, drained and rinsed white beans, and salsa verde over medium heat.
- Pour in the chicken broth and stir to ensure all ingredients are well mixed and evenly distributed.
- Sprinkle cumin and garlic powder into the mixture, stirring thoroughly to incorporate the spices throughout the chili.
- Season with salt and pepper to taste, adjusting the seasoning gradually and tasting as you go.
- Bring the chili to a gentle simmer, reducing heat to low and allowing it to cook for 15-20 minutes, which will help the flavors meld together and slightly thicken the consistency.
- Stir occasionally to prevent sticking and ensure even heating.
- Once the chili is heated through and flavors have developed, remove from heat.
- Ladle the chili into serving bowls and garnish generously with freshly chopped cilantro.
- Serve hot, optionally with additional toppings like sour cream, shredded cheese, or sliced jalapeños if desired.
Tips
- • For maximum flavor, use rotisserie chicken or leftover grilled chicken instead of plain shredded chicken • Adjust the consistency by adding more chicken broth if you prefer a soupier chili • Toast your cumin in a dry pan for 30 seconds before adding to enhance its nutty flavor • Use fresh garlic instead of garlic powder for a more robust taste • Let the chili simmer slowly to allow the flavors to fully develop and meld together • For added heat, include a diced jalapeño when cooking or top with hot sauce • This chili freezes beautifully—make a double batch and save some for later • Garnish with extra toppings like avocado, lime wedges, or crispy tortilla strips for added texture
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
