Simple Ingredients + Easy to Make
This chicken chili verde is an easy, cozy, flavorful dinner made with shredded chicken, hearty beans, and bold green chile flavor. It comes together quickly on the stovetop and is perfect for busy weeknights, meal prep, or serving a large group. Customize it with your favorite toppings for a warm, comforting meal everyone will love!!
Why you will LOVE this Recipe
- Easy to make: Everything cooks in one pot on the stovetop, making this a simple dinner with minimal cleanup.
- Bold chile flavor: Jalapeños, lime juice, and cilantro give this chili its signature bright, taste without being overpowering or add more jalapeños for extra spice!
- Hearty and filling: Beans, corn, and shredded chicken make this chili satisfying enough for a full meal.
- Great for meal prep: It can easily be made in large batches, and it lasts in the fridge for days, making it perfect for lunches or busy weeknights.
- Customizable: Top it with sour cream, avocado, cheese, or tortilla strips to make it your own.
- Family-friendly: Flavorful but not overly spicy, so it’s easy to adjust the heat for kids and adults.
How to Make this Recipe
This recipe is one of my favorites because you can make it as easy or complicated as you want. For me, it is easiest to make using canned goods because it saves so much time in prepping ingredients and clean up. The most recent time I made this recipe it was teaching a group of kids how to make it, and all I had to to do was sit back and let them do all the work. And all the ingredients are naturally gluten free, so it is the definition of an easy dinner!
Ingredients
- 1 Rotisserie Chicken
- 1 Rotisserie Chicken
- 30oz Red Kidney Beans*
- 30oz Black Beans*
- 4oz diced green chili*
- 15oz can of corn*
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, minced
- 32oz chicken broth
- 2T Olive Oil
- 2-3 Limes, juiced
- 1 bunch of Cilantro
- 2T Oregano
- Salt + Pepper to taste
Ingredient Prep
- Remove all the meat from the rotisserie chicken and shred.
- Dice onions and cilantro, and mince garlic and jalapeños.
- Drain and rinse canned corn and beans. Do not drain 0r rinse diced green chilis.
Cooking Instructions
- Heat oil in a large pot on medium heat. Once hot, add onions and cook until translucent. Then add garlic and cook until fragrant.
- Add kidney beans, black beans, corn, jalapeños, and shredded chicken, mixing well to coat with the oil, onions and garlic.
- Pour in the chicken broth and reduce heat to low. Simmer for about 20-25 minutes
- Remove from heat and stir in cilantro, lime juice, and seasonings.
- Serve with your favorite toppings, and ENJOY!
Alternatives & Toppings
- Chicken alternatives: shredded herb flavored rotisserie chicken or canned chicken if you are short on time. You can also shred your chicken chunks once the chicken is fully cooked.
- Add bay leaves, oregano and/or thyme to add more herbal flavor.
- Pair this with corn tortilla chips, avocado, tomatoes, sour cream, lime, jalapeños, cheese.
- Serve as a full entree with a side of beans and rice.
Try Another Soup Recipe!
Dairy Free Creamy Ground Turkey Soup
Did You Try this Recipe?
Leave a rating and comment below, and don’t forget to tag me on Instagram @la_cocina_glutenfree —I’d love to hear your thought on this Chicken Chili Verde!!
