Walking into the house after work, church, or school and smelling a pot of something hot and delicious simmering on the stove is one of the most welcomed scents to any nose when the weather begins to chill a bit. My kids recently told me that one of the things they love is coming home to the smell of chili, mainly because they know I probably bought Fritos for them to eat with the chili bubbling away on the stove.

What they don’t know is MY favorite thing about making chili is that it’s a “One-Pot” meal.  I mean, isn’t a “One-Pot” meal always a mom’s “dream” dinner because it’s an easy dump and pour method of cooking that saves us time and energy after a busy work day or before a night filled with activities?

This chicken chili is quick, easy, and just a little different from the traditional beef and tomato-based chili. Not to mention that it’s always nice when you can find a “cheat” ingredient like the tomatillo salsa used in this particular recipe.



2 tablespoons butter

2 tablespoons flour

8 cups chicken broth

1 large rotisserie chicken, meat removed and shredded

3 cans navy beans, drained and rinsed

1 cup tomatillo salsa or salsa verde

2 teaspoons ground cumin

2 teaspoons chili powder

½ teaspoon salt

Toppings: diced avocado, diced tomatoes, tortilla chips, shredded cheese and sour cream.


  1. In a large pot over medium-high heat, melt butter and whisk in flour, cook for 2 minutes.
  2. Add the broth, whisking as you pour to blend together the flour mixture with the broth.
  3. Add the chicken, beans, tomatillo salsa, cumin, chili powder and salt, bring to a boil, then reduce to a simmer for 20-25 minutes, stirring occasionally.
  4. Serve chicken chili with desired toppings.