LOADED VEGGIE SALSA VERDE CHICKEN CHILI
on Oct 06, 2023, Updated Jun 12, 2025
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Hearty, warming, and protein-forward, this one-pot chicken chili recipe is a comforting dinner that is guaranteed to become a regular staple in your recipe repertoire.
Soup and chili season is something to get excited about. It’s the season for comforting bowls of goodness that will warm you up from the inside-out.
I made this Loaded Veggie Salsa Verde Chicken Chili for the first time on a Sunday afternoon and I instantly knew it was going to be on heavy rotation during the next few months.
This recipe is my version of a white bean chicken chili — a classic standby that I’ve enhanced with extra veggies and another layer of flavor thanks to a whole jar of salsa verde.
While you may be used to using this tomatillo-based salsa in enchiladas, it’s a welcome addition to other dishes, including chilis and even egg dishes.
I love this chicken chili recipe because it’s a complete meal in one bowl. It’s full of protein thanks to lean chicken breasts and canned beans. The combo of zucchini, bell pepper, and corn makes it a veggie-forward meal too.
One taste of this and I have a good feeling that you’ll be making this time and time again for your entire family. Cheers!
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Key Ingredients for Salsa Verde Chicken Chili
Don’t be discouraged by the amount of ingredients here. Most are spices and pantry staples that you already have on hand!
- Chicken Breasts: Look for organic whenever possible. You can make this with chicken thighs or use a rotisserie chicken and add it at the end to reheat it with the chili.
- Spices: To season the chicken, I use a combo of cumin, onion powder, garlic powder, and oregano.
- Onion: Sauteed onion is one of the best smells of all time. Am I right?!
- Green Chilis: A small can packs a big punch. This instantly flavors the chili, adding a slightly spicy note without being too overbearing.
- Salsa Verde: Roasted tomatillo salsa (aka salsa verde) is a blend of tomatillos and green chilies. @latejulyorganics is one of my favorite brands. If you’re worried about the spiciness level, look for a mild variety.
Pin this recipe for later!
Pin It- Broth: Chicken bone broth or chicken broth is the base of the chili. @kettleandfire is a great brand that is GMO-free and gluten-free.
- Beans: Two cans of cannellini beans amp up the protein in this chicken chili recipe.
- Veggies: Diced zucchini, yellow bell pepper, and fresh or frozen corn kernels make for a vibrant dish.
- Garnishes: I like to top my chili with chopped cilantro, a squeeze of lime, tortilla chips (preferably from @sietefoods) and diced avocado. A dollop of dairy-free sour cream or coconut yogurt would be delicious, too!
How to Make Loaded White Chicken Chili Step-by-Step
If you’re using chicken breasts, begin by seasoning them generously on both sides with salt and pepper. Massage in 1 teaspoon of cumin for another layer of flavor along with the onion powder, garlic powder, and oregano.
In a large pot or Dutch oven, heat a tablespoon of avocado oil over medium-high heat. Sear the chicken breasts for 3 minutes on each side. You’re looking for a nice golden exterior. Remove from the pan and set aside.
Add another tablespoon of avocado oil, the chopped onions, and a teaspoon of salt. Let the onions saute for 5 minutes before adding the minced garlic. Stir occasionally so the onions and garlic don’t burn.
Next, add the diced yellow bell pepper, the jar of green chilis, the jar of salsa verde, chicken broth or bone broth, the remaining teaspoon of cumin, and a generous teaspoon of salt to the pan.
Add the chicken back to the pan and bring to a bowl. Reduce to a simmer. Cover and cook for 20 minutes or until the chicken is fully cooked through.
Remove the chicken breasts from the pot and shred it up using two forks. Return the shredded chicken back to the pan, along with the diced zucchini, corn, and beans. Cook for another 10 minutes until the zucchini is soft.
Note: If you’re using a rotisserie chicken or pre-cooked chicken, I recommend seasoning it generously with the cumin, garlic powder, onion powder, and oregano before adding it to the pot.
During the final minute of cooking, add in the chopped cilantro and fresh lime juice.
When ready to serve, portion out a serving into a bowl. Top with additional chopped cilantro, a generous squeeze of lime juice, diced avocado, and tortilla chips. Dig in and enjoy!
Other Cozy Fall Soups:
- 20-Minute Rotisserie Chicken Tortilla Soup
- Cozy Classic Beef Stew
- Chuck Roast Chili
- Turkey Soup with GF, DF Dumplings
- Rustic Chicken Soup
- Healing Classic Chicken Soup
LOADED VEGGIE SALSA VERDE WHITE BEAN CHICKEN CHILI
Ingredients
- 1 ½ pounds chicken breasts
- 2 teaspoons cumin, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 2 tablespoons avocado oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 ounce-can green chilis
- 1 jar salsa verde (I used Late July Organics)
- 4 cups chicken bone broth (or chicken broth)
- 2 cans cannellini beans, drained and rinsed
- 1 ½ cups zucchini, diced
- 1 yellow bell pepper, diced
- 1 ½ cups corn (fresh or frozen)
- 1 cup cilantro, chopped (plus more to garnish)
- ¼ cup fresh lime juice
- Salt and pepper to season
Garnishes:
- Cilantro
- Lime wedges
- Tortilla chips
- Sliced avocado
Instructions
- Season the chicken generously with salt and pepper, 1 teaspoon of the cumin, onion powder, garlic powder, and oregano.
- Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat.
- Sear the chicken for 3 minutes on each side until nicely golden and remove from the pan.
- Add another tablespoon of oil, the chopped onions, and about a teaspoon of salt, and cook for 5 minutes.
- Add the minced garlic and cook for another minute, stirring to ensure it doesn’t burn.
- Add the diced bell pepper, jar of green chilis, salsa verde, chicken broth, remaining teaspoon of cumin, a generous teaspoon of salt, and chicken to the pot and bring to a boil.
- Reduce to a simmer, cover, and cook for 20 minutes.
- Remove the chicken from the pot and shred it up before returning it to the pot, along with the diced zucchini, corn, and beans. Cook for another 10 minutes.
- Stir in the cilantro and fresh lime juice for the final minute of cooking.
- Serve with more chopped cilantro, a generous squeeze of lime, avocado, and tortilla chips.
- ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this without bell pepper and no tortilla chips because I was out of both and it was still amazing!
Yay so happy to hear that, Brooke! Thanks so much for taking the time to leave a comment and a review!
Best chili soup I have every had
Thank you, Cindy! I’m honored!
Sooo delicious!! Everyone from kids to grandparents loved it & even requested the recipe. Thank you!
Wow! This was so good. The recipe is easy to follow and the end result is such a comforting but healthy soup! Thank you for a wonderful recipe!
I discovered your recipes about two months ago when I learned I needed to switch to a dairy free/gluten free/sugar free diet to help manage an autoimmune disease. Since then I’ve made at least 10 of your recipes and they all have been delicious! This one I had to note that my father-in-law, a very particular eater, raved about how delicious it was. I followed the recipe exactly and it was so easy to make. Thank you, Olivia, for sharing such wonderful recipes!
I am sooo honored to be a resource for recipes to hep you adhere to these diet changes! I know this was of eating is not voluntary for many of us so I’m glad I can lessen the burden. Thank you for the kind words of encouragement!
This was excellent! So many good flavors! Love your recipes, but can you let me know how many servings your entrees are meant to be for? Thank you so much!
Another hit with the whole family! So easy to make and incredibly flavorful!!
That makes me so happy to hear, Kisha! Thank you!