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Chicken Chili

Featured in the Honolulu Star-Advertiser on December 2, 2015.
Recipe compliments of the Hawaii Potters Guild.



Chicken Chili

  • 3 cups cooked chicken, cut into 1 to 2-inch pieces
  • 1 jar (12 ounces) salsa verde (medium hot)
  • 1 can (15 ounces) beans (black, kidney or pinto) rinsed and drained
  • 3 cups low-sodium chicken broth
  • 1 teaspoon cumin
  • 1/2 cup low-fat sour cream
  • 1 cup crushed tortilla chips
  • 3 stalks green onion, chopped
  • Chinese parsley sprigs for garnish
  • Salt to taste


In a saucepan, combine chicken, salsa verde, beans, chicken broth and cumin. Stir and mix thoroughly. Add salt to taste. Simmer for 10 minutes. Ladle chili into individual bowls. Garnish with sour cream, tortilla chips, green onion, and Chinese parsley. Makes 6 servings.

Note: May use leftover roast chicken and turkey. For a potluck idea, double or triple the recipe.

Approximate Nutrient Analysis per serving (based on black beans and not including salt to taste):
320 calories, 10 g fat, 3 g saturated fat, 95 mg cholesterol, 1000 mg sodium, 26 g carbohydrate, 6 g fiber, 5 g sugar, 28 g protein


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