Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
5 Ingredient Green Chicken Chili
This a quick and easy recipe for chicken chili made with salsa verde. It is a great healthy comfort food option for those chilly days!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
servings
Calories:
396
kcal
Author:
Jade Jones
Equipment
Large pot
Cutting board
Chef Knife
Can opener
Wooden spoon
Ingredients
1
Tablespoon
olive oil
16
ounces
chicken thighs
cut into ½ inch pieces
2
15 ounce
cans of white beans
rinsed and drained
15
ounces
chicken broth
about 2 cups
1
16 ounce
jar of salsa verde
mild or medium (about 1¾ cups)
¼
cup
chopped cilantro
2
cups
cherry tomatoes
cut into quarters
Instructions
Heat a Dutch oven or large pot over medium-high heat. Add olive oil and then the chicken. Cook until chicken is no longer pink, about 3-5 minutes.
Then, lower the heat to medium-low heat and add the beans, salsa, and chicken broth. Simmer for 5 minutes to blend the flavors.
Remove from heat. Add tomatoes and cilantro and serve hot.
Notes
Here are some options of toppings you could pair with the green chicken chili:
tortilla chips
shredded cheese
avocados
thinly sliced radishes
sour cream
Here are instructions if you would like to make this in the slow cooker.
Add the uncooked chicken thighs, salsa verde, and chicken broth to the slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours.
Then add the white beans and wait 10-15 minutes before serving to allow the beans to warm.
Top with the tomatoes and cilantro. Serve immediately.
Nutrition
Calories:
396
kcal
|
Carbohydrates:
37
g
|
Protein:
23
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
74
mg
|
Sodium:
874
mg
|
Potassium:
1120
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
821
IU
|
Vitamin C:
19
mg
|
Calcium:
120
mg
|
Iron:
5
mg