This spicy chicken chili is a nice change of pace from your ordinary beef chili, and uses salsa verde instead of tomato sauce as one of the main ingredients.
We are big fans of southwest and Mexican cuisine. Rich bold spicy flavors from peppers and dried spices that keep you coming back for more, makes a perfect dinner, especially during the cold winter months. However, when you are cutting back on red meat, but still want a good protein, this spicy chicken chili recipe can do the trick.
I wanted to call this recipe white chicken chili, but at the time I didn’t realize that it would come out looking so rich and brownish red. Even though I did not include any tomatoes, like I would for my everyday chili recipe, all the spices and chili peppers give this dish an amazing color.
Instead of tomatoes I used broth, and a large jar of salsa verde. The salsa verde gives this spicy chicken chili a really nice tart flavor that combines well the peppers and spices.
Yes, it’s pretty spicy, but you can back off on the hot peppers and substitute more bell peppers if you want.
I like to serve it with cheese, sour cream, cilantro and fresh lime on the side. You could also offer additional chopped peppers, raw chopped onions, or even guacamole.
Make it a chili party with one big pot of chili, and lots of toppings for your friends to choose from.
Spicy Chicken Chili
- 1 green pepper diced
- 1 sweet onion diced
- 2 jalapeno peppers finely chopped
- 1 red chili finely chopped
- 1 dried poblano pepper crushed
- 2 cloves garlic grated
- 2 tbsp chili powder
- 1 teaspoon ground coriander
- 1 tbsp cumin
- 1/4 teaspoon cinnamon
- 1 tbsp oregano
- 1 teaspoon hot paprika
- 2 tbsp olive oil
- juice and zest of half a lime
- 2 chicken breasts (approx. 1 pound) diced
- 1 jar salsa verde (16 oz)
- 1 1/2 cups chicken broth
- 1 can chickpeas
- 1 can cannellini beans or great white northern bean 15 oz
- shredded white cheddar cheese
- chopped fresh cilantro
- sour cream
- fresh lime juice
Saute onions and peppers in olive oil for 3-5 minutes until softened.
Add garlic, chili powder, coriander, cumin, cinnamon, oregano, and hot paprika.
Stir well and let the spices and veggies cook another 2 minutes.
Add chicken and saute for 3 - 5 minutes until its browned well.
Add salsa, broth and beans.
Bring to a boil and then turn down the heat and simmer for 15 minutes.
Add lime juice, stir and serve with toppings of cilantro, cheese, sour cream and lime wedges.
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