Café Latte’s Salsa Chicken Chili

Total Time
Prep 15 mins
Cook 30 mins

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

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.
Most Helpful

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!

Camille F. March 12, 2014

I am rating this recipe according to my changes, but I am positive that it would be a 5 star if made as stated above. Instead of using chicken breast, I used 1 lb. ground chicken (I had on hand) and cooked with onions, adding salt, pepper, and garlic pepper. I don't care for green peppers, so I left them out. When meat was almost done cooking, I added jalapeno slices. When meat was cooked, I added 1 can chicken broth, 1 can green verde sauce, 1 can rotel, 1 can tomato sauce, 1 can tomato paste, 1 Large can precooked chicken, garlic, beans and chili powder. It didn't have enough of a "chili" flavor so I added about 1 Tbs. chili seasoning that I found in the pantry. Served with crackers, jalapenos, and sour cream. AMAZING!

GoBugsy August 17, 2013

Added some extra peppers, spicy and good!!

MaddieLC December 19, 2009