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Salsa Verde White Chicken Chili

Salsa verde white chicken chili made with 5 ingredients—chicken, white beans, salsa verde, broth, and cumin—for a tangy, bright green broth. You’ll simmer until tender, shred the chicken, then simmer briefly more for a cozy, spoonable texture.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken and chili base
  • 1.5 lb chicken breast Boneless, skinless; simmered until tender.
  • 2 can (15 oz) white beans Drained before adding.
  • 2 cup salsa verde Choose mild for a kid-friendly heat level.
  • 3 cup chicken broth Regular or low-sodium both work.
  • 2 tsp ground cumin Adds warm, earthy flavor to the broth.
  • 1 lime wedges For serving; squeeze to brighten each bowl.

Equipment

  • 1 Dutch oven

Method
 

Simmer the chili
  1. Add the chicken breast, white beans, salsa verde, chicken broth, and ground cumin to a Dutch oven. Bring to a simmer over medium-high heat, then reduce to maintain a gentle simmer for 25 minutes, until the chicken is cooked through.
  2. Shred the chicken in the pot using two forks, then stir it back into the chili. Simmer for 5 more minutes to let the flavors meld, with the surface gently bubbling.
Serve
  1. Ladle the salsa verde white chicken chili into bowls. Serve hot with lime wedges on the side so each person can squeeze in fresh juice.

Notes

Pro tip: start with mild salsa verde if you’re serving kids, since the tangy lime flavor stays bright without heavy heat. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze up to 2 months, then thaw and reheat, adding a splash of broth if it thickens. Dietary swap: for a lower-sodium option, use low-sodium chicken broth and a no-salt-added salsa verde (or mild store-bought).