Here’s a unique soup recipe that’ll get you through the cold months: Chicken salsa chili, a rich, tomato-based chili with lots of flavor and lots of toppings. This tangier pot of chili costs just $2–$3 per bowl and tastes even better than the original

If you’ve ever wandered into Cafe Latte on Grand Avenue in St. Paul, you know their Chicken Salsa Chili is legendary. It’s hearty, a little spicy, packed with beans and tender chicken.

I’ve been going to Cafe Latte for years. Decades, in fact. And I often order chicken salsa chili.

I was thrilled to discover that they shared their recipe online on Midwest Living. This is a true Minnesota chili recipe if there ever has been one.

But in true Cheap Recipe Blog fashion, I had to make a few tweaks to the original recipe to zhuzh it up a little!

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Let’s be honest: Cafe Latte’s Chicken Salsa Chili is worth every penny when you’re sitting in their cozy dining room. But when you start doing the math, eating out – even at a casual favorite – adds up fast.

Here’s a quick real-world comparison (based on current St. Paul-area prices):

• One large bowl of Chicken Salsa Chili at Cafe Latte → around $9–11 (plus tax)
• This homemade version → roughly $2–$3 per generous serving when you make a big pot (6–8 servings)

Now let’s dive in and learn how to make your own Cafe Latte chicken salsa chili at home.

Ingredients: What You’ll Need

How This Recipe Stays Budget-Friendly (Even With a Longer Ingredient List)

Yes, the ingredient list looks long at first glance, but almost everything is either super inexpensive per serving or something you can buy once and use many times. Here’s how the costs stay low:

• Chicken: Use breasts or thighs. Thighs are usually $2–4/lb and stay tender in chili. One 1.5 lb package is often enough for the whole pot → about $4–6 total.
• Beans: Two cans of beans (garbanzo + kidney) cost around $1.50–$2 total when on sale or bought store brand.
• Canned tomatoes & sauce: These are pantry MVPs. A big can of diced tomatoes + tomato sauce usually runs $2–3 combined.
• Onions, peppers, garlic, jalapeños: Fresh produce is still one of the cheapest ways to add flavor. One onion and a jalapeño = under $2.
• Spices: Chili powder and garlic powder cost pennies per use once you have the jars. They last forever.
• The “secret three” (hot sauce, apple cider vinegar, brown sugar): These are tiny amounts from bottles you already own or can buy for $1–3 each and use in dozens of recipes.

This is a gluten-free recipe that everyone will enjoy!

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Here are some smart shopping tips to drop the cost even more: 

• Buy chicken thighs when they’re on sale (many stores mark them down mid-week).
• Grab no-name brand canned beans, tomatoes, and broth. The taste is virtually identical in chili.
• Stock up on spices and hot sauce when they’re on clearance or BOGO.
• Use dried beans if you have time (cook a big batch and freeze extras). They’re even cheaper per serving.
• Grow cilantro on a windowsill or skip it and still have great chili.
• Make your own broth from leftover chicken bones or buy store-brand stock on sale. Or use Better Than Bouillon seasoning mixed with hot water.

Toppings Make The Soup

One of the greatest parts about the original chicken salsa chili at Cafe Latte is how they pile on the toppings.

You can do the same at home with this copycat chicken salsa chili. Top your chili with:

• Shredded cheddar cheese
• Chopped red onion
• Corn chips or tortilla chips
• Sour cream

Get lots more creative soup topping ideas.

Tips & Variations from Cheap Recipe Blog

• Make it cheaper: Use chicken thighs instead of breasts, buy beans on sale, and stock up on spices when they’re cheap. This whole pot costs under $15-20 for 6+ servings!
• Slow cooker version: Brown the chicken/onions/peppers first if you can, then dump everything in the crockpot on low for 6-8 hours. Shred the chicken at the end if you prefer.
• Spice level: Cafe Latte’s is not spicy. My version is moderately spicy. Dial the jalapeños and hot sauce up or down to match your crowd.
• Leftovers heaven: This chili tastes even better the next day. It freezes beautifully too. Portion into containers for quick lunches.

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Secret Ingredients To Make Chicken Salsa Chili (& Any Soup) Taste Better

In virtually every pot of soup I make, including this salsa chicken chili, I amp up the flavor by adding three ingredients:

1. Hot sauce
2. Apple cider vinegar
3. Sweetener (brown sugar, white sugar, honey – I always put brown sugar in savory chili to add subtle sweetness)

Hot sauce adds fermented depth, apple cider vinegar brightens everything without making it “vinegary,” and brown sugar rounds out the acidity from tomatoes and salsa vibes.

They’re my trifecta for almost any soup and they make the flavors in this soup SHINE. Try this same trick in these chili recipes:

Basic Chili Recipe For Beginners

Smoky Whiskey Chili

Mango Habanero Chicken Chili

Creamy White Chicken Chili