This simple Jalapeño Chicken Chili is just as easy as it is healthy. A slight kick from the jalapeños and salsa verde with a hint of freshness from the lime juice. The perfect chili to wake you up this fall and winter. Just the right amount of kick to help clear out your sinuses while still being an approachable, family friendly level of spice.
On a spiciness scale, I consider this chili a 4 out of 10. The heat of this chili comes from the jar of salsa verde and the jalapeños. But, the key from making this soup TOO spicy is we remove the seeds and whites from the jalapeños before mincing them up to be added. Now, if you are tougher than me and like things hot, hot, HOT then go ahead and leave some (or all) of the seeds and white in. I’m not going to stop you from getting down with your spicy bad self. But, don’t say I didn’t warn you 😉
We start by sautéing our aromatics to really amp up the flavor. So into our pot goes some olive oil and our minced red onion and jalapeño. Let everything get nice and soft and even lightly browned. At this point, you’ll have some fantastic smells going! And see those browned bits on the bottom of the pot, next when we add our water all the good stuff is going to come off the bottom and add extra flavor to our chili.
Finally, the true greatness of any chili is brought out by the toppings. And this Jalapeño Chicken Chili is no exception. Serve it up and pile the bowls with any or all of the below.
- Shredded Cheese
- Sour Cream
- Crumbled Tortilla Chips
- Lime Wedges
- Jalapeño Slices
What toppings will you put on yours? Let me know in the comments below!
This simple Jalapeño Chicken Chili is just as easy as it is healthy. A slight kick from the jalapeños and salsa verde with a hint of freshness from the lime juice. The perfect chili to wake you up this fall and winter. Recipe at KathleensCravings.com #whitechili #chickenchili #salsaverde
- 2 tablespoons olive oil
- 1 small red onion (minced)
- 2 jalapeños (whites and seeds removed and discarded, and minced)
- 4 cups water
- 1 teaspoon salt
- 1 lb boneless, skinless chicken breasts
- 1 16oz jar salsa verde
- 2 cans white beans (cannellini or great northern, rinsed and drained)
- 1 lime (juiced – about 2 tablespoons)
- shredded cheese, sour cream, lime wedges, tortilla chips (optional for serving)
- In a soup pot (I like to use my dutch oven for this), heat the olive oil over medium heat. Add the minced onion and jalapeño and sauté over medium until soft and fragrant (a few minutes).
- Add the water and salt. Bring to a boil. Add the chicken breasts. Cover and cook over medium for 5 minutes.
- After 5 minutes, turn off the heat and keep the pot covered. Let the chicken continue to cook in the pot for 20 minutes or until the breasts are fully cooked. Remove the chicken breasts and set aside.
- Add the salsa verde and white beans to the pot. Return the heat to medium, cover, and simmer for 30 minutes. In the meantime, shred or chop the chicken breasts.
- After 30 minutes of simmering, add back the chicken and add the lime juice. Stir together and adjust seasoning with salt and pepper if necessary.
- Scoop into bowls and serve with toppings of your choice. Enjoy!
- Category: Main Dish
- Cuisine: American