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