Description
Salsa Verde Chicken Chili with Fire Roasted Tomatoes is a bold, zesty, and comforting weeknight chili that comes together in 25 minutes.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken (halal)
- 1 (16 oz) jar salsa verde
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 1½ cups chicken broth
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt and pepper to taste
- Juice of ½ lime
- Optional toppings: sour cream, shredded cheese, avocado, tortilla strips, chopped cilantro
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add cooked chicken, salsa verde, fire-roasted tomatoes, white beans, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for 10–15 minutes to blend flavors.
- Stir in lime juice and adjust seasoning.
- Serve hot with your favorite toppings.
Notes
- This chili comes together quickly and is perfect for weeknights.
- Fire-roasted tomatoes add smoky flavor and chunkiness to the chili.
- Salsa verde provides a tangy green-chile base; you can substitute with green enchilada sauce if preferred.
- For more heat, add a pinch of jalapeño or crushed red pepper.
- Leftovers refrigerate well and often taste even better the next day.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Salsa Verde Chicken Chili, Fire Roasted Tomatoes, Green Salsa, Weeknight Chili, Mexican-inspired chili, chicken chili