Salsa Verde Chicken Chili Recipe

In the diverse world of chili recipes, one version stands out for its brightness, complexity, and unique flavor profile: Salsa Verde Chicken Chili. Unlike the classic tomato-based beef chili that most people are familiar with, this variation uses a vibrant green salsa base and tender shredded chicken to deliver a lighter, tangier, and herbaceous alternative. It’s hearty enough to satisfy cold-weather cravings, yet fresh and lively enough to enjoy year-round.

This dish is a celebration of contrasts—cool versus hot, tangy versus savory, bright herbs against slow-cooked depth. Salsa verde, the star ingredient, is typically made from tomatillos, green chilies, onion, garlic, and cilantro, either blended raw or roasted for richer flavor. When combined with seasoned chicken, white beans, aromatic spices, and a good broth, it becomes the base for a chili that’s both comforting and unexpectedly refreshing.

Salsa Verde Chicken Chili offers more than just a delicious meal—it represents a fusion of Southwestern, Mexican, and American comfort food traditions. Tomatillo salsas have long been central to Mexican cuisine, offering a tangy backbone for countless dishes. Meanwhile, chili—in its many regional variations—is a cornerstone of American home cooking. This recipe brings them together in a way that honors both roots while creating something uniquely its own.

What makes this chili especially appealing is its versatility. It can be made in under an hour on the stovetop, simmered low and slow in a slow cooker, or pressure-cooked in the Instant Pot for speed without sacrificing depth. It’s adaptable to a variety of diets—gluten-free, dairy-free, even keto with the right tweaks—and easy to bulk up with ingredients like corn, quinoa, or rice for a heartier dish.

More than just a recipe, this guide will teach you how to build flavor at each stage: roasting tomatillos to deepen their taste, seasoning and searing chicken for maximum richness, layering aromatics like onion, garlic, and cumin, and balancing acidity with sweetness and heat. We’ll break down how to choose the best ingredients, how to adjust seasoning levels, and how to store and reheat for meal prep or leftovers.

Whether you’re cooking for a weeknight family dinner, meal prepping for busy days, or entertaining a crowd at a game day party, Salsa Verde Chicken Chili fits the bill. It’s one of those rare dishes that feels rustic and homestyle yet elegant and fresh. With every bite, it tells a story of shared culinary traditions and bold, nourishing flavor.

In the chapters ahead, we’ll guide you through everything you need to know to master this dish—from essential techniques to flavor-building secrets, substitutions, and serving suggestions. By the end, you won’t just know how to make Salsa Verde Chicken Chili—you’ll understand how to make it yours.

Step-by-Step Instructions: Salsa Verde Chicken Chili

1. Ingredient List

For the Homemade Salsa Verde (yields about 2 cups):

• 1½ pounds tomatillos, husked and rinsed

• 1 medium white onion, quartered

• 2–3 cloves garlic, peeled

• 1–2 jalapeños or serrano chilies (to taste), stemmed

• ½ cup fresh cilantro leaves

• 1 tablespoon fresh lime juice

• 1 teaspoon kosher salt

For the Chicken Chili:

• 2 tablespoons olive oil

• 2½ to 3 pounds bone-in, skinless chicken thighs (or boneless if preferred)

• Salt and freshly ground black pepper, to season

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano (Mexican oregano if available)

• ½ teaspoon ground coriander (optional)

• 1 can (4 oz) diced green chiles (optional but adds depth)

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

• 4 cups low-sodium chicken broth

• 2 cups prepared salsa verde (from above or store-bought)

• Juice of 1 lime

• Optional garnish: chopped cilantro, avocado, sour cream, shredded cheese, lime wedges, tortilla strips

2. Prepare the Salsa Verde

This step builds the vibrant, tangy backbone of your chili. If you’re using store-bought salsa verde, you can skip to the next section.

Step 1: Roast the Vegetables

• Preheat your oven to 425°F (220°C).

• Spread tomatillos, quartered onion, garlic, and chilies on a baking sheet lined with foil or parchment.

• Drizzle lightly with olive oil and toss to coat.

• Roast for 15–20 minutes until tomatillos are blistered and soft, and the onions and chilies are beginning to char.

Step 2: Blend the Salsa

• Transfer the roasted vegetables (including juices) to a blender.

• Add cilantro, lime juice, and salt.

• Blend until smooth or pulse for a chunkier texture, depending on preference.

• Taste and adjust salt or lime as needed.

Tip: Let salsa verde cool slightly before blending if using a high-speed blender, to prevent steam pressure buildup.

3. Sear the Chicken

Searing adds depth and richness by developing browned bits (fond) at the bottom of the pan—these will flavor the entire chili.

Step 1: Heat Oil

• In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat.

Step 2: Season and Sear

• Season chicken thighs generously with salt and pepper on both sides.

• Working in batches, sear the chicken for 3–4 minutes per side until golden brown.

• Transfer to a plate. (They don’t need to be cooked through—just browned.)

Note: Searing bone-in chicken builds flavor, but boneless thighs or breasts can be used for convenience. Adjust cooking time accordingly.

4. Sauté Aromatics and Build the Base

Step 1: Sauté Onion and Garlic

• Lower heat to medium.

• In the same pot (with the browned bits), add diced onion.

• Sauté for 5–7 minutes until translucent and fragrant.

• Add minced garlic and sauté for 1 minute more.

Step 2: Add Spices

• Stir in ground cumin, oregano, and coriander.

• Toast spices for 30–60 seconds to awaken their oils and deepen the flavor.

Step 3: Deglaze (Optional)

• Add a splash of broth or a squeeze of lime juice to loosen the fond stuck to the bottom.

• Scrape with a wooden spoon to incorporate all those flavorful bits.

5. Simmer the Chili

Step 1: Add Remaining Ingredients

To the pot, add:

• 2 cups salsa verde

• 4 cups chicken broth

• 1 can green chiles (optional)

• 2 cans white beans

• The seared chicken thighs

Step 2: Bring to Simmer

• Stir well, then bring mixture to a low boil.

• Reduce heat to low, cover loosely, and simmer for 30–40 minutes, or until the chicken is tender and fully cooked (internal temp should reach 165°F / 74°C).

6. Shred the Chicken

Once chicken is cooked:

• Use tongs to remove the chicken to a plate or cutting board.

• Shred meat with two forks. Discard bones (or save for stock).

• Return shredded chicken to the pot.

Tip: For extra richness, you can blend 1 cup of the beans with ½ cup broth and stir it into the chili to thicken the base.

7. Finish and Balance Flavors

• Squeeze in fresh lime juice and stir.

• Taste and adjust:

  • Add more salt or lime for brightness.

  • Add a pinch of sugar if the tomatillos are too sour.

  • Stir in more salsa verde for heat and tang.

Let chili simmer uncovered for an additional 5–10 minutes to thicken and meld flavors.

8. Serve and Garnish

Ladle chili into bowls and garnish generously with any combination of:

• Fresh cilantro

• Sliced avocado

• Sour cream or Greek yogurt

• Shredded Monterey Jack or cotija cheese

• Tortilla strips or crumbled tortilla chips

• Additional salsa verde or hot sauce

Serve with warm corn tortillas or crusty bread on the side.