Traditional recipes

Chicken Chili with Salsa Verde

Chicken Chili with Salsa Verde

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Make with

Progresso Broth

To prepare the salsa verde:


lb tomatillos, peeled and washed with cold water

3-4 serrano chiles, without stem


medium-sized white onion

To prepare the chili:


tablespoons vegetable oil


medium-sized white onion, finely chopped


garlic clove, finely chopped

Salt and pepper, to taste


teaspoon ground cumin


can whole kernel sweet corn, drained


cups pinto beans, cooked


zucchini, chopped in large pieces


cups Progresso™ chicken broth

For garnish:


purple onion, finely chopped


avocado, pitted and cubed


cup shredded manchego (or mild cheddar) cheese

Hide Images

  • 1

    To prepare the salsa verde:Boil the tomatillos over medium-high heat in a medium-sized pot with the serrano chiles, onion, garlic and 4 cups of water until the tomatillos are completely cooked. Remove from heat and let cool. Blend the tomatillos, chiles, onion and garlic with the handful of fresh cilantro until smooth; season with salt.

  • 2

    To prepare the chili:In a large pot warm 2 tablespoons of vegetable oil over high heat. Stir-fry the onion and garlic for 1 minute. Add the ground chicken and sauté until thoroughly cooked. Season with salt and pepper, to taste, and the ground cumin. Add the corn, cooked beans, pieces of zucchini and chicken broth; cover. Bring to a boil and reduce heat to a simmer. Continue cooking for 25-30 minutes until the flavors have mixed. Remove from heat.

  • 3

    Serve the chili in bowls and garnish with the salsa verde and purple onion, avocado, sour cream and shredded cheese. Buen provecho!

Expert Tips

  • You may omit all the ingredients for the salsa verde and substitute with 2 cups of pre-prepared salsa verde for enchiladas.
  • Double this recipe and let cool completely before pouring half the chili in an airtight container. Freeze for 6-8 weeks.

No nutrition information available for this recipe

More About This Recipe

  • Making frozen meals at home is gaining popularity, and with good reason. It’s a great way to ensure your family is eating wholesome meals without turning to fast food. Since you’re not eating out, and are taking advantage of seasonal offers in the grocery store, you also save money. Not to mention time in the kitchen on those busy days and crazy afternoons spent shuttling your kids to different afterschool activities.But best of all, preparing your own frozen food helps you plan ahead and make your family’s favorite meals. I simply double our favorite recipes, such as this spicy chicken chili with salsa verde, corn, zucchini and beans. Once completely cooled, I divide the chili into batches in airtight containers and store in the freezer. Now, I don’t have to worry about what I’m going to prepare on those hectic days because I know that when I get home all I have to do thaw out a meal I’ve already prepared.

  • 2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided
  • 1 tablespoon canola oil
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 2 cups chopped yellow onion (1 medium)
  • 2 cups chopped poblano peppers (2 large)
  • 5 cloves garlic, chopped (about 1 1/2 tablespoons)
  • 4 cups unsalted chicken stock
  • 1 ½ cups prepared salsa verde
  • ½ teaspoon salt
  • 2 cups frozen corn kernels (about 12 ounces)
  • 2 cups chopped spinach (about 2 ounces)
  • 1 ½ cups coarsely chopped fresh cilantro
  • 6 tablespoons sour cream

Mash 1 cup beans in a small bowl with a whisk or potato masher.

Heat oil in a large heavy pot over high heat. Add chicken cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.

Add the remaining whole beans, the mashed beans, stock, salsa and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.


Combine squash, onion, bell pepper, jalapeño, salsa and broth in the bowl of your slow cooker. Give it a stir.

Add the cumin, oregano, garlic powder, black pepper, and stir again so everything is well-combined. Place chicken breasts on top and submerge so they are fully coated. Cover the slow cooker and cook on high setting for 4 hours or low setting for 8 hours.

Thirty minutes before it's finished, remove the chicken to a plate and set aside. Stir in the beans and replace the lid. Let the beans simmer in the sauce while you shred the chicken.

Using two forks, shred all of the chicken breasts and return it to the pot. To give yourself more room on the plate, you can add each shredded breast back into the slow cooker as you complete it. Give the contents a really thorough stir, allowing the chicken to sop up all of that liquid and ensuring everything is well-mixed. Place the lid back on the slow cooker and let it continue cooking until your time is complete. Right before serving, stir in scallion and cilantro.

Serve with optional Greek yogurt, light sour cream, grated cheddar cheese, avocado and thinly sliced red onion.

5-Ingredient White Chicken Chili

I’ve had such a wonderful time here in this beautiful city, soaking up so much culture, meeting great people and spending time with great friends.

But before I attempt to catch a few hours of shut-eye to catch my early morning flight back to San Francisco, I just had to share this epic chili.

It takes just five ingredients and it comes together in fifteen minutes from start to finish.

All you need is chicken broth, leftover roasted chicken from the night before, beans, salsa verde and cumin. That’s it!

From there, you can add some fun toppings like fresh avocado and sour cream but either way, you’ll be so cozy with a piping hot, steaming bowl of this chili.

You’ll also be able to feed an army with this so you’ll be well fed for a couple of nights!

Related Video

I love this recipe, so simple and delicious. Sometimes I pump it up with a can of white beans and some chopped garlic and jalapeños. A little bit of lime juice brightens the whole thing.

I won't claim that my husband married me because of this recipe, but I discovered it during our courtship and it has served us well. We're in the non-cilantro camp, so we eliminate that. Toasted pepitas are an awesome addition.

This recipe is kind of stupidly delicious for how basic and simple it is. I'm going to keep the ingredients on hand all the time for when I need a quick meal. I agree with the earlier poster who said not to add salt. If you use salted chips the recipe is plenty salty (though not overly so). It also makes good leftovers (I'm eating it for lunch as I write).

OK. Hubs said it's like a chopped up enchilada. I agree, & will make enchilada instead next time.

I love this recipe. This is a simple and fast dinner for company and every time I serve it, it gets rave reviews and recipe requests. One thing that makes this even better is squeezing a fresh lime and adding a pinch of salt to the sour cream sauce. You'll use less milk to get the right consistency, but the tang is wonderful.

This was fabulous! I used some homemade green salsa I bought at the farmer's market and I used a mix of salted and unsalted chips.

A co-worker brought this dish to a company pot-luck lunch. I had two helpings and insisted on the recipe. One reviewer said the dish's appearance made it difficult for his/her family to eat. That's just silly!

Revision: When I say spicy, I mean salty!

I made this as a half recipe, supposedly 2-4 portions. I ended up eating all of it myself because it was so delicious! It was incredibly quick to make, and would be a good last minute party dish. If I wanted to make it more healthy, I might try baked/fresh corn tortillas. You could even do this with leftover chicken from another meal, as it is shredded. However, like some other reviewers mentioned, I would suggest not salting the dish. The tortilla chips are already super spicy, so it can be a bit of salt overload. Will definitely make again, but be sure to make alot!

The last review said it all. so fast and easy! Used cilantro, tomato and avacado for garnish. I also used a mixture of cotija and pepper jack cheese..probably doubled the amount and added half to the pot and half for garnish. We are planning to re-heat in the morning and add a fried egg!

OMG - this is outstanding. Just a little prep work and the dinner is served in under 10 minutes. I used Mrs. Renfro's Salsa Verde and garnished with fresh cilantro, tomato and avocado and it was a 4 star dinner. Definitely add a little more broth and DO NOT salt the recipe. As far as presentation - it is all in the plating. As is is no big deal - but garnish with the above items and it is a masterpiece. Definitly keeping this recipe!

Excellent Recipe, adding fresh sliced onions on top makes the recipe 10/10!

Super easy and tasty. I found it to be a little salty, so I agree with a previous reviewer, skip the salt-- there is enough on the chips already. I used a tall pot and I was a little difficult to stir the chips in. Still turned out great. Next time, though, I will use a wider pot.

This works just as well with your favorite red jarred salsa! Can't get fresh cilantro easily, so I add dried with the pepper. Unless I use homemade stock, I skip the salt.

I couldn't believe how delicious and super easy this was - my guests were VERY impressed! Don't skip the cheese, sour cream and cilantro - it makes the dish.

Tasty, but the appearance made it difficult for my family to enjoy. I'll be deleting this one from my recipe box.

Delicious and easy to put together for a quick dinner

This was so easy and so delicious. It only made 3 meals for me, because I couldn't stop eating it! It's a new staple at my house, and is just as delicious microwaved the next day at work!

I certainly had my doubts while stirring the chips into greenish mush, but this recipe was simply delicious. I made it for myself, my boyfriend and a friend, and both thought it was fabulous. Since I had only one chicken breast on hand, I used that and a can of black beans for protein (could've used 2 cans probably), and I found that I had to add the entire 17 oz. jar of Goya salsa verde (which was totally sufficient, no fancy salsa needed) and more like 2 cups of chicken stock (rather than broth it added more flavor). My friend commented that the many subtle flavors melded perfectly to give one intense but clean one. I agree, but I would caution everybody to do as I did and eschew the added salt: With feta, chicken stock (or even reduced-sodium broth) and jarred salsa, you really don't need any. You do, however, need all the garnishes listed, I think. I will definitely be making this again with stale chip leftovers and perhaps with more veggies, and even my cooking-inept boyfriend could probably handle throwing it together.

This is a delicious and easy meal. While not as good as the slow version it comes pretty darn close and I will definitely make it again. I wouldn't be ashamed to make it for my mexican family members.

I wasn't completely sure about this at first, the ingredients do seem plain, but it was absolutely terrific! Simple to make and had tons of great flavor. A nice addition to my Mexican repertoire.

These are good as indicated by my 4 forks in07-07-but I ran across another one in my files from You asked for it- Gourmet September 1994 that is very good as well! Take a look in the readers recipes

This was terrific! I wouldn't layer the chips, though. The chips cooked with the sauce takes on something like a polenta texture. You would be missing out on that! Various cheeses would work well. This recipe is very easy and tasty the way it is written. I have made this a few times and used whatever cheese I had. Adding some diced tomato or salsa does give it some needed color.

This recipe was ok, especially considering it is meant to be a "quick fix", but was not anything I would make again. I would, however, use the ingredients and create something similar. I followed a previous review and put all the chips on the bottom and then layered everything on top. The idea was good, but the chips were still crunchy after cooking so I think I would replace them with corn tortillas. I like the layering since it is faster than rolling the chicken in the tortillas. The feta was fine, but many cheeses would be ok here as well.