toppings as desired: shredded cheese, tortilla strips or chips, fresh jalapeno slices, diced avocado, cilantro leaves, sour cream, etc.
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Instructions
Warm olive oil in a large stockpot or Dutch oven over medium heat. Add onion and cook 3-4 minutes, just until softened. Stir in garlic, green chilis, and cumin. Cook 1 minute more, just until fragrant.
Stir in the chicken broth, beans, and salsa. Increase heat to medium-high until liquid comes to a rapid simmer.
If you prefer a thick chili, blend part of the mixture at this point — you can either pulse an immersion blender straight in the pot for 5-10 seconds, or scoop out roughly 1 cup of the mixture, blitz in a blender or food processor, and return to the pot. If you prefer a thinner, more soup-like consistency, you can skip this step.
Add chicken to the pot. Reduce heat back to medium, and let simmer for another 5 minutes, just until chicken is warmed through. Serve big bowls with all your favorite toppings.
Notes
Because salsa verde forms the base of the sauce, the heat profile you choose for your salsa will have a major impact on the heat level of the finished chili. I’ve made it with mild salsa verde (store brands from Target and elsewhere) with great results. A batch made with Frontera’s salsa verde was also delicious but with enough heat that the adults had to pace themselves and it was a no-go for kids.
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!