Salsa Verde Chicken Chili (Quick + Easy!)
This might be the EASIEST chili recipe ever! Just 7 ingredients + 15 minutes and you're ready to enjoy this lighter take on chili night. (Gluten-Free + Easy!)
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Servings: 8 Servings
Calories: 212kcal
Ingredients
For the soup:
- 12-16 oz. cooked shredded or cubed chicken
- 2 cups salsa verde green salsa, homemade or store-bought
- 4 cups water or chicken broth - I like no salt added bone broth for extra protein!
- 2 (15 oz.) cans great northern beans, drained and rinsed - I like no salt added
- 1 (4 oz.) can diced green chiles
- 1 tsp. cumin
- 1 tsp. chili powder
- salt to taste
- 1/4 cup chopped cilantro optional
Instructions
- Combine. In a Dutch oven or soup pot, combine cooked chicken, salsa, water, beans, green chiles, cumin, and chili powder. Stir to combine well.
- Simmer. Bring to a simmer to heat through. Taste and add salt, as desired. Garnish with cilantro, if desired.
- Serve & Store. Enjoy warm with tortilla strips, grated cheese, or diced avocado. Store leftovers in an airtight container in the fridge 2-3 days. This soup gets better over time, so feel free to make it early!
Notes
- Low Sodium! Since the salsa already adds some sodium, I recommend no salt added beans and no salt added (or low sodium) chicken broth or water for this soup.
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Nutrition
Serving: 1cup Soup | Calories: 212kcal | Carbohydrates: 21.3g | Protein: 25.8g | Fat: 2.5g | Saturated Fat: 0.4g | Cholesterol: 42.5mg | Sodium: 787.8mg | Potassium: 583.7mg | Fiber: 5.6g | Sugar: 2.6g | Vitamin C: 8.3mg | Calcium: 81.6mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/salsa-verde-chicken-chili/