30-Minute Chicken Tomatillo Green Chili — Fast Weeknight Green Chili

When "what's for dinner" hits at 6pm on a Tuesday, this is the answer. It's a bright, punchy green chili that comes together in half an hour flat, because it leans smartly on a few good shortcuts: a jar of salsa verde does the work of roasting and blending tomatillos, rotisserie chicken skips the cooking, and canned green chiles and white beans round it out. The result tastes far more involved than it is — tangy from the tomatillos, gently spicy, and genuinely fresh once you hit it with lime and cilantro at the end. It's the weeknight green chili to memorize: fast, forgiving, and good enough that nobody guesses it took thirty minutes.

Lime and cilantro at the end are what make it taste fresh rather than jarred — don't skip them. Avocado and a little jack cheese suit it.

Any cooked chicken works; leftover turkey is great. For more heat, use a spicier salsa verde or add a diced jalapeño. Doubles easily for a crowd.