Southwest Green Chicken Chili

"My favorite foods are those that truly challenge the bland/ordinary! I'm always seeking a taste explosion, using a variety of foods so that my dishes are both delicious AND nutritious! This version of chili has multiple vegetables, seasoned chicken, can be spiced up or toned down, and is an absolute favorite of my family, friends. The best part is that it's even better on day 2 after the spices/flavors have time to marinate overnight AND using Rotisserie chicken cuts cooking time in half! I hope you'll enjoy this very unique variation of chili as much as I do"

Prep Time

30 minutes

Cook Time

30 minutes

Paired With

Main Protein



Chicken, broth, green salsa, pinto beans, fire roasted chilis, oregano, minced garlic, jalepenos, sweet onion, bell pepper, celery Cups, tbsp, oz.


5 C. rotisserie chicken

3 C. chicken broth

24 oz. Fire roasted chilis

36 oz. Green salsa (verde)

4 cans drained pinto beans

3 stalks celery

1 bell pepper

1/2 sweet onion

2 oz. can jalepenos

2 tbsp. Minced garlic

2 tbsp minced garlic

*** cilantro optional/added to individual bowls

1. Dice: celery, bell pepper, onion. Saute in medium saucepan with 1 tbsp olive oil until soft.

2. Add jalapeños, minced garlic, oregano to saucepan. Continue to sauté 2-3 additional minutes. 

3. In a very large pot, combine above ingredients to: chicken, broth, beans, green salsa, and chilis. 

4. Heat 20 minutes or until desired temperature. 

5. Serve with or without cilantro and salt to taste.

6. ENJOY!!!!