Salsa Verde White Bean Chicken Chili

This Salsa Verde White Bean Chicken Chili is bright, creamy, and full of flavor. Tender chicken, white beans, and a blend of warm spices simmer in a tangy salsa verde broth with just the right amount of heat. It’s cozy, satisfying, and perfect with a squeeze of lime, shredded cheese, avocado, and crunchy tortilla chips.

Ingredients:

• 1-2 tbsp olive oil

• 1 lb boneless, skinless chicken breasts or thighs

• 1 medium yellow onion, diced

• 2 poblano peppers, diced

• 1-2 jalapeño peppers, diced (seeds removed for less heat)

• Salt and black pepper, to taste

• 1 tbsp ground cumin

• 1 tsp chili powder

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1 tsp ground coriander (optional)

• 1 tsp Italian seasoning

• 1 tsp Aleppo pepper (optional for added warmth)

• 6-10 cloves garlic, minced (to taste)

• 4 cups low-sodium chicken broth

• 1 (16 oz) jar salsa verde (or homemade)

• 1 (4 oz) can diced green chiles

• 2 (15 oz) cans white beans, drained and rinsed

• ½ cup sour cream, room temp (optional)

• Juice of 1 lime

• ¼ cup chopped fresh cilantro

  
  

Garnishes:

• Crushed tortilla chips

• Sliced avocado

• Shredded Monterey Jack or Pepper Jack cheese

• Extra cilantro & lime wedges

• Sour cream

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat.

2. Season the chicken with all of the seasonings listed above, then sear for about 3 minutes per side until golden brown. Remove from the pot and set aside.

3. Reduce heat to medium. Add the diced onion, poblanos, and jalapeño to the pot. Season with salt and pepper and sauté for about 4–5 minutes, until softened.

4. Stir in the cumin, chili powder, oregano, smoked paprika, coriander, Italian seasoning, Aleppo pepper, and garlic. Cook for about 1-2 minutes until fragrant.

5. Pour in the chicken broth, salsa verde and diced green chiles. Season with a small pinch of salt and pepper, stirring to combine.

6. Return the seared chicken to the pot and bring to a simmer. Cover and cook for about 10 minutes until the chicken is cooked through.

7. Remove the chicken from the pot and shred it using two forks.

8. Add the white beans and shredded chicken to the pot and let simmer for 5 minutes.

9. Turn the heat off. Add in the room temp sour cream (skip if you want to freeze the soup, then add fresh after reheating), lime juice, and chopped cilantro. Taste and adjust seasoning if needed.

10. Serve hot with toppings of choice. Enjoy!

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Servings: 4-6