Salsa Verde Chicken Chili

$To make salsa verde chicken chili, you need fresh and hearty components. Here is the list: - 1 lb boneless, skinless chicken thighs, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups salsa verde (store-bought or homemade) - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 cup low-sodium chicken broth These main ingredients form the base of your chili. The chicken thighs add great flavor and texture. Salsa verde brings a zesty kick, while beans and corn add heartiness. You will need some key seasonings to enhance the flavor: - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste These seasonings bring warmth and depth. Cumin gives a nutty flavor, while smoked paprika adds a subtle smokiness. Adjust salt and pepper as needed for your taste. Toppings can make your chili even better. Here are some great options: - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) - Sour cream or Greek yogurt (optional, for topping) Fresh cilantro adds brightness, while avocado provides creaminess. A dollop of sour cream or Greek yogurt can balance the chili’s spice. Customize your dish to match your mood! {{ingredient_image_1}} Start by heating a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté for five minutes. You want the onion to become soft and translucent. Next, add the minced garlic and cook for one more minute. This will make your kitchen smell amazing! Now it's time for the chicken. Add the diced chicken thighs to the pot. Cook them for about five to seven minutes. You want them to brown on all sides. This step adds great flavor to your chili. Once the chicken is browned, pour in the salsa verde. Mix it well with the chicken. Then, add the drained black beans and corn. Pour in the chicken broth and stir in the cumin, smoked paprika, chili powder, salt, and pepper. Make sure everything is combined. Bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it cook for about 20 to 25 minutes. Stir occasionally. This will help the chicken become tender and soak up the flavors. Taste the chili and adjust the seasoning if needed. If you want a thicker chili, simmer it uncovered for an extra 10 minutes. Serve hot, garnished with chopped cilantro and avocado slices. Enjoy your flavorful salsa verde chicken chili! To boost the flavor, use fresh ingredients. Fresh cilantro adds brightness. If you want more depth, try roasted garlic. Roasting the garlic gives it a sweet taste. Adjust the spices to your liking. More chili powder adds heat. If you prefer milder flavors, skip the chili powder. Taste the chili while cooking. This helps you find the right balance between spices. For a thicker chili, let it simmer longer. Remove the lid for the last 10 minutes. This lets the liquid evaporate. If you want a thinner chili, add more chicken broth. Stir well before serving. For a creamier texture, mash some black beans in the pot. This creates a nice, hearty base. Serve your chili hot in bowls. Top with fresh cilantro and avocado slices. A dollop of sour cream or Greek yogurt adds creaminess. You can also add tortilla chips for crunch. Pair your chili with warm cornbread or rice. This makes a filling meal. Enjoy it with family or friends! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh chicken and vegetables to enhance the flavor and nutrition of your chili. Customize Heat Level: Adjust the spiciness by choosing a mild or hot salsa verde according to your preference. Make it Ahead: This chili tastes even better the next day! Prepare it in advance and let the flavors meld in the refrigerator overnight. Garnish for Flavor: Don't skip the fresh cilantro and avocado; they add a refreshing contrast to the chili's richness. {{image_2}} To make a vegetarian version of Salsa Verde Chicken Chili, swap the chicken for hearty veggies. Use diced zucchini, bell peppers, or even sweet potatoes. You can also add more beans for protein. Black beans and pinto beans work great. This version keeps the dish filling and tasty without meat. If you like heat, add diced jalapeños or serrano peppers. For a milder chili, skip the chili powder. You can also add a little honey or sugar to balance the heat if it becomes too spicy. Taste as you go to find your perfect heat level. You can customize the chili with different ingredients. Instead of black beans, try kidney beans or chickpeas. You can use vegetable broth for a vegetarian base. If you don’t have salsa verde, a green enchilada sauce works well too. Don't be afraid to get creative! You can store Salsa Verde Chicken Chili in the fridge. Place it in an airtight container. It keeps well for up to four days. Make sure it cools down before sealing. This keeps the chili fresh and tasty. When you're ready to eat, check for any signs of spoilage. If it smells off or looks strange, toss it out! You can also freeze this chili for later. Use a freezer-safe container or bag. Leave some space at the top, as liquids expand when frozen. Salsa Verde Chicken Chili can stay in the freezer for up to three months. When you want to eat it, move it to the fridge to thaw overnight. This way, it stays flavorful and safe to eat. To reheat, you have a few options. You can use the microwave or stove. If using the microwave, heat in short bursts and stir in between. For the stove, heat over medium-low heat. Stir often so it heats evenly. Add a splash of chicken broth if it seems too thick. Always check the temperature before serving, making sure it’s hot throughout. Enjoy your chili warm! Yes, you can use different beans in this chili. Black beans work well, but you can try pinto or kidney beans too. Each type adds a unique taste and texture. Just make sure to drain and rinse canned beans before adding them. This helps reduce sodium and improves flavor. To spice up your chili, add fresh jalapeños or serrano peppers. You can also include more chili powder or a dash of cayenne pepper. For a smoky kick, try adding chipotle in adobo sauce. Start with small amounts and taste as you go to find your perfect heat level. Yes, chicken breast is a great alternative. It cooks faster and has less fat. Just be careful not to overcook it, as it can get dry. Cut the chicken into smaller pieces to ensure even cooking. You’ll still enjoy a tasty, hearty chili. In this blog post, we explored key ingredients, step-by-step cooking, and helpful tips for chili. Whether you prefer chicken, a vegetarian option, or custom spice levels, there's a way for everyone. Remember to store leftovers properly for fresh meals later. With the right ingredients and techniques, you can make a delicious chili that fits your taste. Enjoy trying different variations and serving suggestions to keep it fun and exciting! You now have the tools to create something special in your kitchen. Happy cooking!$

A flavorful chili made with chicken thighs, salsa verde, black beans, and corn, perfect for a cozy meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 lb boneless, skinless chicken thighs, diced
1 medium onion, chopped
3 cloves garlic, minced
2 cups salsa verde
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup low-sodium chicken broth
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon chili powder
to taste salt and pepper
to taste fresh cilantro, chopped (for garnish)
to taste avocado slices (for serving)
optional sour cream or Greek yogurt (for topping)

Instructions

In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced chicken thighs to the pot, cooking until they are browned on all sides, about 5-7 minutes.
Pour in the salsa verde and mix well, followed by the black beans, corn, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together until combined.
Bring the mixture to a simmer and reduce the heat to low. Cover and let it cook for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Taste and adjust seasoning if necessary. If you prefer a thicker chili, you can simmer uncovered for an additional 10 minutes, allowing some liquid to evaporate.
Serve hot, garnished with fresh cilantro and slices of avocado. You may also add a dollop of sour cream or Greek yogurt if desired.

Notes

For a thicker chili, simmer uncovered for an additional 10 minutes.

Keyword chicken, chili, comfort food, salsa verde