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American Family Children's Hospital

Roasted Chicken and Salsa Chicken Chili: Cook Once, Eat Twice

Save time and money by preparing two meals from the same ingredients:


  • Meal 1: Roast chicken (or, buy a rotisserie chicken at the grocery store.) Pair the chicken with roasted vegetables and a while grain roll.
  • Meal 2: Use leftover chicken to make Salsa Chicken Chili (recipe below)

Salsa Chicken Chili

Prep: 15 minutes

Cook: 20 Minutes

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1 16-ounce jar thick and chunky salsa 
1 15-ounce can low sodium garbanzo beans (chickpeas), rinsed and drained

1 15-ounce can low sodium dark red kidney beans or black beans, rinsed and drained

1 14-ounce can low sodium or unslated chicken broth

2 cups cooked shredded chicken breast

1 4-ounce can diced green chili peppers

1 Tablespoon chili powder

2 teaspoons bottled minced garlic or 1/2 teaspoon garlic powder

1/4-1/2 teaspoon crushed red pepper

1/4 cup snipped fresh cilantro

2 Tablespoons lime juice

Dairy low-fat sour cream or plain low-fat yogurt (optional)

Chopped red onion and/or sliced green onion (optional)

Shredded sharp cheddar cheese (optional)

Chopped avocado (optional)



In a 4-quart Dutch oven, combine salsa, beans, chicken broth, chicken, chile peppers, chili powder, garlic and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.


Just before serving, stir in cilantro and lime juice. If you like, top each serving with sour cream, red onion, cheese and/or avocado.


Nutrition Analysis for Chili

Servings per recipe: 6

Serving Size: 1 cup

Calories: 190

Protein: 17 gm

Carbohydrate: 27 gm

Fat, total: 2 gm
Cholesterol: 23 mg
Fiber: 7 gm

Vitamin A: 1118 IU

Vitamin C: 18 mg
Sodium: 600 mg

Calicum: 81 percent DV

Iron: 2 percent DV