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Green Chicken Chili


Approximately 16 chicken thighs

1 (16 oz) jar salsa verde

1 large jalapeno, seeded and chopped

1 tbsp minced garlic

1 small bunch (about 1 cup lightly packed) of cilantro

1 tsp dried ground chipotle pepper

1 tsp dried oregano

1 tsp salt

1/2 tbsp cumin

1/2 tsp ground black pepper

1 can white kidney beans, drained and rinsed

2 tbsp coconut sugar

Juice of 1 lime

Optional: serve with rice and avocado.


  1. Add the salsa, jalapeno, garlic, cilantro, salt, spices, and sugar to a blender and blend into a puree.

  2. Add the puree, chicken, and beans to a large pot and bring to a boil. Reduce heat to simmer, cover, and let cook, stirring occasionally, until the chicken is cooked through (about 1 hour). Remove from heat.

  3. The chicken will easily fall apart once cooked, but you can use a couple of forks to shred up any big pieces.

  4. Stir in the lime juice and serve over rice with sliced avocado.

Serves 8

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