Salsa Verde Chicken Chili

Chili for the Win!

Can you say “Halftime Feel Good Food”? Because this no-chopping, no-browning, just-open-a-few-cans Salsa Verde Chicken Chili will go faster than a wide receiver at your next tailgate!

This chili recipe comes together in just a few minutes, but tastes like you spent hours in the kitchen. It’s healthy, delicious, and filling. Win-win-win!

And, this simple alternative to traditional meat chili is so darn good! The secret? Salsa Verde! That green goodness already has the chopped veggies & seasoning included, and produces anything but ho-hum chili! Light, but satisfying, with the bright kick that comes from the Salsa Verde.

One of the best things about this recipe is how versatile it is with lots of different toppings! I love my chili with fresh cilantro, jalapenos, and avocado. Sliced green onions and a squeeze of lime also adds a bright note to your chili. And, to make it especially yummy, top that chili with shredded cheddar cheese, a spoonful of sour cream and serve with tortilla chips. Yum!

And, if there’s any left, you can freeze the cooked chili after it has cooled! Perfect for lunch too!

Below you will find cooking directions for the stove top, the slow cooker, & the Instant Pot! Enjoy!

Salsa Verde Chicken Chili

INGREDIENTS

2 pounds boneless, skinless chicken thighs 1 jar (16 oz.) salsa verde 3 cups chicken broth 2 tsp cumin 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt 1/2 tsp black pepper 1 can (14 oz.) pinto beans (drained & rinsed) 1 can (14 oz.) cannelini beans (drained & rinsed) 1 can (14 oz.) corn – drained

DIRECTIONS

Stovetop Add everything to a large dutch oven or stock pot. Bring to a simmer and let cook for 25-30 minutes, or once chicken is cooked through. Remove chicken and shred or chop. Return to chili and serve!

Slow Cooker Add chicken, salsa, broth & spices to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. After 4 hours, remove chicken and shred or chop. Return chicken to chili, along with beans & corn. Cook 15-20 minutes longer, until heated through and serve!

Instant Pot Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove chicken and shred or chop. Return to chili and serve! Kathy Dicken lives in Huntersville and is the author of the food blog, The Tasty Bits. For more meal ideas that are simple and delicious, you can follow her blog at www.thetastybits.com or on Instagram @thetastybits.