Salsa Verde Chicken Chili with Fire Roasted Tomatoes : Irresistible 25-Min Delight

Salsa Verde Chicken Chili with Fire Roasted Tomatoes is a bold, zesty weeknight chili that comes together in 25 minutes. I know hungry evenings demand flavor without the fuss. I created this recipe to prove weeknights can taste special even on a clock-ticking night.

I built this space for busy moms and professionals who crave home-cooked flavor without the fuss. As a passionate home cook, I love quick wins that never taste rushed. Salsa Verde Chicken Chili with Fire Roasted Tomatoes blends smoky tomato depth with tangy salsa verde and tender chicken, tasting like it simmered all day.

This recipe is versatile, family-friendly, and scalable for leftovers or meal-prep. It tastes deeply comforting while staying bright and fresh. Salsa Verde Chicken Chili with Fire Roasted Tomatoes proves you can have weeknight magic without long simmer times.

Read on for a practical, flavorful approach that fits a hectic schedule and still feels like a special meal. I’ll share tips, tricks, and little chef secrets from my kitchen. You’ll discover how to turn simple ingredients into a bold, cozy bowl.

Table of Contents

Table of Contents

What Make This Recipe It Special

A warm introduction to the primary keyword

Salsa Verde Chicken Chili with Fire Roasted Tomatoes feels like a warm hug in a bowl. I reach for it on busy weeknights when time slips away and choices feel tight. The bright Salsa Verde Chicken Chili with Fire Roasted Tomatoes meets smoky tomatoes, and cozy comfort sneaks in fast.

Why it’s perfect for busy schedules

It comes together in about 25 minutes, start to finish, with minimal fuss and smart shortcuts. Shredded chicken, beans, tomatoes, and salsa Verde layer flavor quickly, so weeknights feel effortless and deeply satisfying. Leftovers become next-day lunches, turning rushed dinners into two meals you actually look forward to.

Why You’ll Love This Recipe

Ease, speed, and flavor benefits

On busy nights, I grab this pot and go. Salsa Verde Chicken Chili with Fire Roasted Tomatoes comes together in minutes. It uses minimal chopping and pantry basics. The salsa verde and tomatoes build depth fast, while shredded chicken keeps the texture tender.

Family-friendly and comforting without sacrificing health

It’s cozy for family dinners yet light enough for busy days. You can top with avocado, cilantro, or yogurt. Beans add fiber and protein stays up.

Ingredients

Exact quantities are listed at the bottom and in the printable card.

Core ingredients and their roles

• Olive oil — 1 tablespoon. I use it to soften the onion and start the flavor foundation.
• Onion — 1 small, chopped. Adds sweetness and depth to the base.
• Garlic — 2 cloves, minced. Brightens with a quick, fragrant punch.
• Cooked shredded chicken — 2 cups. The protein that keeps this weeknight-friendly.
• Salsa verde — 16 ounces (1 jar). Tangy, herbal base that lands the green brightness.
• Fire-roasted diced tomatoes — 15 ounces. Smoky, chunky bits for depth and texture.
• White beans — 15 ounces, drained and rinsed. Creamy texture that helps thicken the chili naturally.
• Chicken broth — 1½ cups. The liquid that brings everything together and adjusts consistency.
• Ground cumin — 1 teaspoon. Warm spice that echoes Mexican flavors.
• Chili powder — ½ teaspoon. Adds gentle heat and depth; adjust to taste.
• Salt and pepper — to taste. Essential for balancing bright tang and creamy chili.
• Lime juice — from ½ lime. Finishes with brightness and cuts richness.

Optional toppings and substitutions

• Sour cream or Greek yogurt. A cool, creamy contrast; dairy-free yogurt works too.
• Shredded cheese. Melts for comfort; skip if dairy-free.
• Avocado. Creamy slices that add healthy fats and richness.
• Tortilla strips. Crunchy garnish that elevates texture.
• Cilantro. Fresh, herby lift; swap with parsley if you prefer.
• Jalapeño or crushed red pepper. For extra heat; tailor to your crew’s tolerance.
• Green enchilada sauce. Use as a dairy-free or thicker alternative to salsa verde if you want a milder base.

How to Make Salsa Verde Chicken Chili with Fire Roasted Tomatoes

Step 1: Sauté onions and garlic

Heat 1 tablespoon olive oil in a large pot over medium heat. I start with a small onion, chopped, and let it soften for 3–4 minutes.

Then I add 2 cloves garlic and cook 30 seconds until fragrant. This is the flavor foundation for Salsa Verde Chicken Chili with Fire Roasted Tomatoes.

Tip: Keep the heat steady so the onion sweats, not browns, for a bright base.

Step 2: Add chicken, salsa Verde, and tomatoes

Stir in the shredded chicken, a jar of salsa verde, and the fire-roasted tomatoes. I like to break up the chicken a bit so the pieces blend evenly.

Bring the pot to a gentle simmer and let the flavors mingle in the pot. This step starts building the weeknight-friendly depth you want from a chili.

Step 3: Simmer with beans, broth, and spices

Add white beans and chicken broth. I stir in cumin, chili powder, and a pinch of salt and pepper to wake up the notes.

Let it simmer 10–15 minutes so the chili thickens and the flavors marry. The heat level stays comfortable for family meals.

Step 4: Finish with lime and adjust seasoning

Stir in the juice of half a lime. I taste and adjust salt, pepper, and lime as needed to balance brightness and depth.

If you like a brighter zing, add a splash more lime or a pinch of jalapeño for extra heat. This keeps Salsa Verde Chicken Chili with Fire Roasted Tomatoes lively on the palate.

Step 7: Gather toppings and serve

Prepare toppings like sour cream, shredded cheese, avocado, cilantro, and tortilla strips. I like a little bit of everything for texture and contrast.

Ladle the chili into bowls, crown with toppings, and enjoy immediately. Leftovers refrigerate well for easy lunches or a quick reheat later.

Tips for Success

• I use fire-roasted tomatoes for smoky depth and texture that enrich Salsa Verde Chicken Chili with Fire Roasted Tomatoes.
• I shred chicken beforehand or lightly pull it apart; it blends faster and ensures every spoonful tastes even.
• I taste at the end and balance with lime and salt; a bright finish ties tangy salsa verde to smoky tomatoes.
• I make a double batch or freeze leftovers; this recipe shines as quick weeknight lunches.

Equipment Needed

• Large pot or Dutch oven — for a single pot, weeknight-friendly chili.
• Wooden spoon or heatproof spatula — stir without scratching pans.
• Can opener — handy for canned tomatoes, beans, or broth.
• Measuring spoons and cups — keep seasoning and liquids in check.
• Optional: immersion blender — blend a bit for creamier chili if desired.

Variations

• Swap white beans for black beans or pinto beans for a different texture.
• Add a small jalapeño or crushed red pepper for more heat.
• Use chicken thighs for richer flavor; adjust cooking time if needed.
• Make it dairy-free by omitting toppings like sour cream and cheese.

Serving Suggestions

• Serve with avocado slices and cilantro for brightness.
• Crumble tortilla chips or add tortilla strips for crunch.
• Pair with a light lime agua fresca or a cold beer.
• Dollop sour cream or Greek yogurt for creamy balance.
• Serve with warm tortillas or soft cornbread on the side.

Elevate Your Weeknight Menu with Salsa Verde Chicken Chili with Fire Roasted Tomatoes

I love turning weeknights into cozy victories with smart prep.

This chili shines when I plan a little ahead.

Freezer-friendly and flexible, it can feed a crowd or a quiet family dinner.

I’ll share make-ahead ideas and flavor twists you can mix and match.

Make-ahead and freezer-friendly tips

• Cook the chili base in advance. Store in the fridge up to 3 days.
• Freeze portions for longer storage.
• Shred chicken in a batch. Keep it ready to drop into the pot.
• Assemble-and-freeze option. Mix salsa verde, fire-roasted tomatoes, beans, and spices.
• Freeze in portions; thaw before reheating.
• Reheating tips. Thaw overnight, simmer gently, and add a splash of broth if thick.
• Label and portion. Use a marker on bags; plan 1–2 serving sizes per bag.

Quick twists to switch up flavors on busy nights

Keep a few pantry staples handy. Swap in green enchilada sauce for a milder base.

Add corn for sweetness and texture. Use chicken thighs for a richer bite.

If you like heat, toss in jalapeño or crushed red pepper. Finish with lime for brightness, or a dollop of yogurt for creaminess.

FAQs

Here are quick answers about Salsa Verde Chicken Chili with Fire Roasted Tomatoes and related questions.
I share tips from my kitchen to help busy weeknights stay flavorful without the stress.
These bite-sized clarifications come straight from my burners and pantry experiments.

Are fire roasted tomatoes good in chili?

Yes, they add smoky depth and chunky texture to chili.
They pair beautifully with salsa verde and shredded chicken.
In my kitchen, they cut the need for long simmering and bring cozy flavor fast.

Does salsa Verde go with roast chicken?

Salsa verde brightens roast chicken with tang and herbal notes.
I often spoon it over sliced roast chicken or fold it into a quick pan sauce.
It’s a fantastic pairing for a vibrant, weeknight-friendly meal.

Is salsa Verde and green chili the same thing?

Can you use salsa Verde as a marinade for chicken?

Yes, you can marinate chicken in salsa verde for extra zing.
For best results, marinate raw chicken 30 minutes to 2 hours in the fridge.
It infuses flavor and helps keep meat moist when cooked.

Final Thoughts

For me, my Salsa Verde Chicken Chili with Fire Roasted Tomatoes is more than supper. It lands like a warm hug, even on the craziest weeknights, at home.

Weeknights demand fast flavor, and this chili delivers with no drama. Leftovers taste better tomorrow, and the freezer stash feels like a pantry win.

I love hearing how you adapt it for your crew. When you make it your own, it becomes our shared weeknight ritual.

If you’re planning next week’s menu, start here. It checks flavor and time in one pot, making weeknights feel doable.

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