Café Latte’s Salsa Chicken Chili

READY IN: 45mins
Recipe by

from a wonderful St. paul restaurant. Also know to me as the "chili of many cans"

Top Review by Camille F.

I made this tonight. What flavor! I like a little thicker chili so I would cut down some of the liquid next time. Also, I used turkey stock because that is what I had on hand. I also used fresh cilantro instead of the dried and added it at the end of the cooking. Really really good chili!

Ingredients Nutrition


  1. Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
  2. Add group B and cook briefly, stirring constantly.
  3. Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for ½ hour or more.
  4. Adjust seasonings.
  5. Add lime juice to taste right before serving with choice of toppings.

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