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Salsa Verde Chicken Chili

Minimal ingredient chili made with beans, chicken, and salsa verde. Easy and flavorful meal
Course: Soup
Cuisine: Mexican
Keyword: chicken chili, salsa verde, salsa verde chicken


  • 2 chicken breasts
  • 2 cup salsa verde
  • 1 can pinto beans
  • 2 cans cannellini beans divided, see note*. Can use northern beans
  • 3-4 cups chicken broth see note**
  • 2 poblano pepper diced; can use bell pepper
  • ½ tbsp salt adjust to taste


  • Reserve half can of cannellini or northern beans
  • Place the rest of the ingredients into the instant pot. Close lid and ensure steam release valve is turned to seal.
  • Cook on high pressure for 8 minutes. Let it sit for 5 minutes then manually release steam.
  • Pull out chicken breasts and shred with two forks or use a hand-held mixer to shred.
  • Put shredded chicken back in Instant pot.
  • In a blender add reserved beans and ½ cup water. Blend until smooth.
  • Add bean puree to soup and stir until completely incorporated. This will make for a thicker soup.
  • Serve with diced onions and a little salsa verde on top. Would also be good with a dollop of sour cream and chopped avocadoes.


*Reserve half can of beans to make a bean puree to thicken the soup. This is optional and you can just add the entire can of beans if you want to skip this step. 
**Start with 3 cups and add another if you want a brothier soup.