You’ll love this healthy, zesty chicken chili that just needs 6 ingredients (so easy!). Cook it on your stovetop or in your slow cooker, then pile on your favorite toppings!
I’ve been having “one of those days” every day lately. I won’t bore you with the details, but simply put: parenthood is no cake walk. It’s gross and tiring and patience testing, and some days I just want to run away to the Caribbean to sip cocktails with umbrellas like it’s my job.
Okay, I want to do that every single day. At least for a few hours, until I start missing my baby.
So, I may be still in my pajamas. I may be sipping on a glass of red wine. It may be 12 o’clock in the afternoon. But, baby is finally napping and dinner is simmering in the slow cooker as I type. All is well. The house is peaceful. And for a moment, I’m not needed. I’m sitting at my desk, soaking up the aroma and simply thinking about how delicious this chicken chili is.
My slow cooker is my workhorse on stressful weekdays, and this chili is the most mouthwatering meal it has turned out lately. Want the secret to your own super easy chicken chili? Just toss in chicken broth, a jar of salsa verde and two uncooked chicken breasts. Add pinches of cumin and garlic powder for a little spice, stir, and let that puppy work its magic. If you’re pressed for time, you can also cook this chili on your stovetop in under 15 minutes!
I love to lay out lots of fun fixin’s for everyone to grab what they like. The toppings are what make this chili truly fantastic! My must-haves are cilantro, green onions and avocado. Plus a little fresh lime for a citrusy punch, and tortilla chips for crunch. A bowl of this can warm up anyone’s chilly fall/winter bones!
Grab your ingredients and cook up this healthy, colorful and chip-dippin’-scrumptious chili today!
Easy Salsa Verde White Chicken Chili
- 4 cups cooked shredded chicken or 1 lb. raw chicken breasts, depending on cooking method, below
- 4 cups one 32-oz. container low-sodium chicken broth
- 2 15 oz. cans Great Northern beans, drained
- 2 cups one 16-oz. jar salsa verde
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- Diced avocado
- Chopped fresh cilantro
- Shredded cheese
- Chopped green onions
- Sour cream
- Crumbled tortilla chips
- Lime wedges
- Hot sauce
- Add shredded chicken, chicken broth, beans, salsa, cumin and garlic powder to a medium saucepan. Stir to combine. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for at least 10 minutes. Serve warm with desired toppings.
Slow Cooker Method:
- Add 2 raw boneless skinless chicken breasts, chicken broth, beans, salsa, cumin and garlic powder to a slow cooker. Stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred chicken and return to slow cooker. Serve warm with desired toppings.
This looks delicious! I live in Cape Town, South Africa, and we do not have salsa verde in jars. Could you give me an idea what is in this green sauce so that I can try to substitute it with something else? Thank you for all the scrumptious recipes you share with us!
YUM – love the sound of this chili – and love all the topping options!
Love this chili! Totally making this when it cools down a little!
Agreed! The crockpot is definitely your friend on stressful days! Love this – it looks and sounds wonderful!
Oh I remember those baby days! All I can say is enjoy them ’cause there is High School in your future – these are the good days :) Love this easy recipe and your pictures are always so beautiful!
Hi Annalize – The base of salsa verde is tomatillos, cilantro and Serrano peppers. Two cups of your favorite salsa would be a fine substitute. Hope you enjoy!
I love all your recipes, & pictures. You’re so creative. I can’t wait to try this one ;)
I’ve been INHALING soup as of late, my husband and I even have a once a week soup rule in our house, and this looks just perfect! Love a little spice in the fall!
I love soup. This is a wonderful recipe. I love the seasonings and the optional
toppings really do the trick.
Simply delicious, and I am glad it made you help feel a little at peace. I totally get what you mean when you have several of those day consecutively though. I can take two in a row at most, but three? No, none of that, and I start seeking things to improve upon the situation, not expecting for it to go over by itself.
Just make sure to take care of yourself, and don’t do more than one thing at a time. You might be superwoman, cooking up a storm always, and being a loving mother – but you have to remember you are also human :) Enjoy your weekend missy :) x
I love avocados on top of chili. This looks perfect for the cooler weather in the coming weeks!
This is right up my alley! Must try it soon!
Thank goodness for red wine and quiet. This chili looks delightful.
I love salsa verde and also the idea of a chicken vs. beef chili. Sounds perfectly comforting and wholesome for a cool fall night.
Just found your website and I’m so excited! I made your salt and vinegar potatoes last night and pumped for this slow cooker recipe, especially with this cold weather! I’m a new mom too and can totally relate to those days…and being in my jammies…but wishing I was on a beach! Thank you, thank you! I wonder if you’ll be posting about home made baby food recipes soon??
Hi Jessie – Thanks for stopping by! I’m so glad you’ve enjoyed my recipes. I recently made (lots of) baby food for the first time, and would love to share my recipes and tips, if that’s something you’re interested in!
and a dollop of thick cream, like a lot of great soups we eat here in Mexico.
I have made this twice now, and both times the kids have raved.
My first go used chicken breasts and it was delightful. My 4yo asked for seconds, then thirds.
Made it again tonight using boneless skinless chicken thighs (had ’em on hand) and it was AMAZING!
Thank you so much for a delicious recipe. Its wonderful on its own and a great building block to suit any taste!
Made this twice for a picky husband and he asks where I bought it. It is so simple and satisfies my hispanic taste buds.
Do you know about how much one serving is? Is it approximately one cup? Or less? More?
I would say about 2 cups, maybe a bit more.
This is a great recipe. So good and really easy to make!