Salsa Verde Chicken Chili

February 19, 2014

Warm, cozy, not too spicy, and light! This salsa verde chicken chili makes a great freezer meal, lunch, or dinner and gets better the longer it sits. If you're in a pinch, you can use rotisserie chicken and 2 cups of store-bought salsa verde for an extra-quick dinner.

1lb chicken, cooked and cubed or shredded
2 (15oz) cans great northern beans, drained and rinsed
2 (4oz) cans diced green chiles
1 (12oz) can tomatillos, drained
1 medium onion, diced
1/2c cilantro, plus more for garnish if desired
2 tsp lime juice
2 tsp olive oil
1/2 tsp salt
1 tsp cumin

For the salsa: Heat olive oil in a medium saute pan. Add onion and saute until translucent and tender. Put cooked onion, 1 can of green chiles, tomatillos, cilantro, lime juice and the salt into a food...
See the full directions on my site

Nutritions

Calories
55

Sodium
232mg
9% DV

Fat
1g
2% DV

Protein
2g
4% DV

Carbs
8g
2% DV

Fiber
2g
9% DV