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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Serves 6



  • 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)


  1. 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.

  2. 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 Facts


Calories: 239

Total Fat: 3 g

Saturated Fat: 0 g

Cholesterol: 40 mg

Sodium: 605 mg

Total Carbohydrates: 32 g

Fiber: 9 g

Sugar: 7 g

Protein: 23 g