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Salsa Verde White Chicken Chili
Rachel Kim

Salsa Verde White Chicken Chili

Jarred salsa verde brings tomatillo tang to a weeknight chili without a separate roasting step. Choose a salsa with a short ingredient list and heat level you already enjoy. A little mashed white bean softens the acidity and thickens the broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1 cup diced white onion
  • 2 tsp ground cumin
  • 2 cans navy beans 15 oz each, drained
  • 2 cups mild salsa verde
  • 2 cups low-sodium chicken broth
  • 1 cup frozen white corn
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1/2 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the cumin for 30 seconds.
  3. Mash 1 cup beans and add them with the whole beans, salsa verde, broth, corn and remaining salt.
  4. Simmer uncovered for 15 minutes until the chili is lightly thickened.
  5. Return the chicken for 3 minutes, remove from the heat and stir in the lime juice.