A Quick Chicken Chili Verde
Rotisserie chicken, roasted salsa verde, and creamy white beans come together in this lightning-fast chili that tastes like it’s been simmering all day. Shortcut ingredients, deep flavor.
A Quick Chicken Chili Verde
Rotisserie chicken, roasted salsa verde, and creamy white beans come together in this lightning-fast chili that tastes like it’s been simmering all day. Shortcut ingredients, deep flavor.
Cooking Instructions
- 1
Toast Garlic: In a preheated Dutch oven, heat olive oil over medium. Add chopped garlic and stir constantly for ~30 seconds until fragrant, but not browned.
- 2
Add Salsa Verde: Pour in jarred salsa verde and hatch chilis and stir to combine with the garlic. Season: Stir in chicken bouillon paste. Taste and add a little agave or sugar if the salsa is too acidic.
- 3
Add Chicken: Mix in the pulled rotisserie chicken until well coated.
- 4
Add Beans: Stir in the drained cannellini beans for richness and chili texture.
- 5
Deglaze (Optional): Pour in white wine and let it cook off for 1–2 minutes to add depth.
- 6
Simmer: Let the whole pot simmer for 3–5 minutes to meld flavors.
- 7
Serve: Spoon into bowls over rice (optional), and top with Cotija, cilantro, and pickled chilis or hot sauce.
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