LOADED VEGGIE SALSA VERDE WHITE BEAN CHICKEN CHILI

Loaded Veggie Salsa Verde Chicken Chili - Olivia Adriance

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5 from 7 votes

LOADED VEGGIE SALSA VERDE WHITE BEAN CHICKEN CHILI

A hearty, warm, and veggie-forward chili that you’re going to want to make again and again!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Mexican, Southwest

Keyword: Chili verde, Salsa verde, Soups

Servings:

Author: Olivia Adriance

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

I have yet to try making this into a crockpot, but I’m sure it would be just as good. Let me know if you do try this cooking method.

If you’re using rotisserie chicken or pre-cooked chicken breasts, I recommend seasoning them with the spices (cumin, garlic powder, onion powder, and oregano) before adding it to the pot in step 8. This adds another layer of depth and flavor to the chili.

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