I have made this Chicken Verde Chili recipe in several ways. I have seasoned split chicken breast, on the bone, and roasted them in the oven for 45 minutes on 375 degrees. I have also taken split chicken breast and boiled them in a pot, reserving the stock for the soup.

This time, we had purchased rotisserie chickens from Costco. After shredding the meat, I took the bones and threw them in a pot of water, bringing it to a boil. I then let it boil for one hour, strained the liquid, and kept the clear stock. The next day, when I was ready to make the chili, throwing everything together was a breeze.

I am sure you can use any salsa verde (green salsa) that you choose. I have always used the Herdez brand because I always appreciate the flavor and the amount is perfect. In the past, depending on who’s eating it, I have thrown in a quarter cup of chopped jalapenos or green chiles. Serving with oyster crackers or tortilla strips is always a great idea! Enjoy!

Ingredients

• 2-3 Tbsp Extra Virgin Olive Oil
• 1 Rotisserie Chicken, Shredded
• 6 Cups of Chicken Stock or Broth
• 1 Medium Onion, Chopped
• 2 Cloves of Garlic, Minced
• 1 14oz Jar of Salsa Verde
• 2 Cans Cannellini Beans, Undrained
• Cilantro – Optional

Directions

1. Add Extra Virgin Olive Oil to a pot. Set to medium-high.
2. Add chopped onion and sauté until it becomes slightly translucent.
3. Stir in garlic, but do not let it brown too much or it will become bitter.
4. Stir in rotisserie chicken, chicken broth or stock, salsa, and cannellini beans.
5. Simmer for 30-35 minutes, covered.
6. Top with cilantro before serving.

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