Brrrrr, baby it’s cold outside! Which means there is no better time to have a steaming pot of Easy Chicken Chili Verde simmering away on your stove, ensuring that everyone in your household will be happily anticipating a heartwarming dinner with a little Mexican flair.
One of the things I love about this Easy Chicken Chili Verde is that it tastes complex and satisfying, without being overly heavy and rich. The Cannellini beans (you could sub in some white navy beans or pintos if you prefer) add a nice creaminess while the cumin, chiles and salsa verde give it the right amount of tang and brightness that keeps you coming back for more!!
I call this Easy Chicken Chili Verde because everything cooks together in just one pot. Yayyyy! Boneless breast meat (also very easy!) works perfectly in this chili, simply cube it up and you are ready to start cooking!
Alternatively you could use store bought rotisserie chicken if you find that easier, and there are nights when easier is imperative! Cube it or shred it, whichever you prefer, and add it in after the onion and garlic have sauteed along with the rest of the ingredients.
To cook the chili, begin by sauteing your onion, 5-7 minutes, add the garlic and saute for about 1 minute and then add in chicken and spices. Stir so spices are nicely mixed in with the other ingredients and the chicken has a chance to brown a bit, about 2-3 minutes. After that, it’s pretty much a matter of dumping in the rest of the ingredients. Don’t you love that?? Bring your chili to just barely boiling, turn down to a simmer and allow it to gently simmer away for the next 30 minutes or so giving the flavors a chance to develop.
The 30 minutes or so that it takes the chili to cook will give you some time to cut up/dice/shred a few accoutrements. Because, while this chili is just fine as is…..it’s even better with toppings! Some of my standards include:
- Avocado
- Cilantro
- Jalapenos
- Limes
- And of course CHEESE! Never skimp on the cheese!
Easy Chicken Chili Verde
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4-5 cloves garlic, minced
- 2 cups chicken breast, cubed
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1 cup salsa verde
- 2 4 oz cans green chiles, mild or medium
- 2 14 oz cans Cannellini beans, drained and rinsed
- 1 1/2 quarts chicken broth
Garnishes
- Avocado
- Cilantro
- Jalapeno, sliced
- Cheddar Cheese, shredded
Instructions
- In a 4-quart sauce pan heat olive oil over medium high heat and saute onion until translucent, about 5-7 minutes. Add garlic and saute one minute. Stir in cumin, oregano, salt, and cubed chicken breast, cooking until chicken is browned, about 2 minutes. Dump in beans, salsa verde, green chiles and chicken broth. Bring this just to a boil and then turn down to simmer for about 30 minutes.
- Garnish with your choice of toppings and serve.