green chicken chili with white beans

Green Chicken Chili with White Beans Recipe on

You know the feeling you get when you’re surrounded by tons of cute puppies who are running around and begging for attention, trying to find any shoelace in sight to tug on? Yeah, that’s a top-shelf feeling. I got to experience it this morning, and let me tell you, it was the cutest thing I’ve seen in a while, which says a lot considering my penchant for cute animal shows on Netflix. My boyfriend’s parents are on the search for a new dog, specifically a Cavalier, and we are so excited that we get to live vicariously through the process and see all of the amazing little puppers. It kept us happy throughout this otherwise dreary and cold weekend, hopefully the last of the cold before spring *fingers crossed*.

If you are still in a bit of a cold spell like we are here, or need a great chili for a rainy spring day, this recipe is so easy and full of flavor. It’s a simple green chicken chili (or white bean chili) that comes together really fast and is loaded with mildly spicy green chili and a tiny bit of jalapeño flavor. It’s not at all too spicy, especially with some sour cream mixed through, and a squeeze of fresh lime juice to finish off the bowl makes it perfectly tangy.

Green Chicken Chili with White Beans Recipe on

Feel free to leave out the jalapeño altogether if you don’t like spicy, but otherwise it’s the perfect amount. The shredded corn tortillas that are mixed throughout the soup mean it’s thick and hearty (not to mention the beans, the chicken, the sour cream – yeah, it’s good).

I hope where you are it isn’t too cold anymore, but if you need a good pick-me-up on a rainy spring day, this chili will absolutely hit the spot.

Green Chicken Chili with White Beans Recipe on

Green Chicken Chili with White Beans
from Food Network Magazine, Feb 2016

Serves 6-8

2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers (1 diced, 1 halved; remove seeds if you want less heat)
1 poblano chile pepper, seeded and chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
2 pounds ground chicken
Kosher salt and freshly ground pepper
2 15-ounce cans white navy beans (do not drain)
1 4-ounce can chopped green chiles (do not drain)
2 cups low-sodium chicken broth
3 corn tortillas, torn, plus more for serving
1 bunch cilantro, leaves roughly chopped
Shredded cheddar cheese, sour cream and pickled jalapenos, for topping
Lime wedges, for serving

Heat olive oil in a large pot or Dutch oven over medium heat. Add in your onion, garlic, both of the jalapenos, poblano, cumin, coriander, oregano and allspice, and cook until the vegetables are soft and spices are fragrant and toasted while stirring from time to time so that they don’t burn – probably for about 7 minutes.

Then add in the chicken, a teaspoon of salt, and a pinch of black pepper. Stir and break up the chicken with a spoon until it begins to brown, for about 5 minutes.

Next add in your beans, canned chiles, broth, and 1 1/4 cups of water. Bring everything to a boil, then add in the 3 torn corn tortillas. Reduce the heat to medium low and simmer the chili, giving it a stir occasionally. Let it simmer and thicken for about 40 minutes.

Before serving, remove the halved jalapeno slices from the chili and stir in most of the cilantro. Taste for seasoning and add more salt and pepper if you would like to. Serve with cilantro, lime wedges for juice, and more tortilla strips, cheese & sour cream if desired.


I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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Kara Bout It