This chicken chili recipe is quick and simple! You will only need five ingredients to make this tasty dinner (with optional toppings). Chicken chili makes the perfect cool evening dinner with a kick of spice and bold flavors like lime and cilantro. I like to use low fodmap salsa verde for this recipe, but any kind will do. Just toss everything in the crockpot.
For this recipe I like to use Fody Salsa Verde because it is onion and garlic free. You can certainly use any kind of salsa verde you would like if low fodmap is not an issue for you. I also like to blend my salsa for a smoother texture, but that is optional.
You will also need chicken breasts, chicken broth (I like to use bone broth for more protein and gut healing benefits), great northern beans, salt, and optional additional green chilies.
Cook your chicken, broth, salsa and salt for about 6 hours on low. Then take out the chicken and shred it. Add it back to the pot then add your chilies and drained and rinsed beans. Turn the crockpot to high and cook one more hour to let the beans soften and the flavors to infuse.
I love adding a few toppings to this soup. Fresh cilantro adds such a fresh, bright flavor to this chili, avocado adds a delicious creamy texture and crushed tortilla chips add a crunch. These are all optional, but they definitely elevate the dish.
Serve and enjoy within about 5-7 days.
Ingredients
[Serves about 6]
2-3 large chicken breasts frozen or thawed
32 ounces chicken bone broth
2 - 15 ounce cans of Great Northern beans drained and rinsed
1 - 16 ounce jar of Fody Slasa Verde (or any brand you would like for a non low Fodmap option)
1 tsp salt
1/4 cup diced canned green chilies (optional)
Toppings (optional)
Fresh chopped cilantro
Avocado diced
Crushed tortilla chips
Lime juice (the Fody salsa contains lime so it isn't needed if using this option)
Directions
Start by adding your chicken and bone broth to a crockpot and set it to low. Then sprinkle on your salt.
I like to blend my salsa for a less chunky texture, or you can add it as is to the crockpot.
Cook your chicken, broth, and salsa on low for about 6 hours. If your chicken is frozen it may take a little longer before it is easy to shred.
Once the chicken is cooked through and tender, take the pieces out and shred them with two forks. Then put the chicken back in the crockpot.
Now drain and rinse your beans, then add these to the crockpot.
And lastly measure out your green chilies and add these to the rest of the ingredients and stir.
Turn up the heat to high and cook everything for about one more hour.
Serve topped with fresh cilantro, diced avocado, and crushed chips.