Easy Green Chicken Chili Recipe

Easy Green Chicken Chili Recipe

How To Make Easy Green Chicken Chili

Savory and delicious, this Green Chicken Chili dish is a hearty soup that uses rotisserie chicken, hatch peppers, beans, and lots of spices.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2tbspolive oil
  • 1yellow onion,diced
  • 1green bell pepper,diced
  • 1cupsweet corn
  • 3clovesgarlic,minced
  • 2cupshatch green chiles,mild roasted, chopped, or diced
  • 2tspcumin,ground
  • 1tsppaprika
  • ½tspsalt
  • ½tspblack pepper
  • 4cupschicken stock
  • 3cupschicken,cooked, shredded
  • 15ozcannellini beans,(1 can) drained
  • ½cupcilantro
  • ¼cupwater
  • 1lime,juice only
  • cilantro,for garnish
  • avocado slices,to garnish
  • hot sauce,optional, to garnish

For Crispy Corn Chips:

  • 10small corn tortillas,sliced into ¼-inch strips
  • 2tbspolive oil
  • 1tspkosher salt
  • 1tspsugar
  • 1tspchili powder


Crispy Corn Chip:

  1. Preheat oven to 400 degrees F.

  2. Spread out the corn tortilla slices on a baking sheet lined with aluminum foil or parchment paper.

  3. Drizzle with olive oil and sprinkle with salt, sugar, and chili powder. Toss well to combine the spices.

  4. Bake for 15 minutes, stirring once or twice to make sure the strips are baking evenly.

  5. Remove and let cool. Strips will get crispy as they cool.


  1. In a large pot or Dutch oven, heat the olive oil over medium heat.

  2. Add the onions, green peppers, corn, and garlic.

  3. Sauté for 5 to 6 minutes until the vegetables soften.

  4. Add the roasted green chiles to the pot along with the cumin, paprika, salt, and pepper.

  5. Stir together and cook for 3 to 4 minutes.

  6. Add the shredded chicken and chicken stock, and bring the chili to a low simmer.

  7. Turn heat down to low and simmer for 5 minutes.

  8. In a blender or food processor, add the drained and rinsed cannellini beans, water, and cilantro.

  9. Blend until the mixture has become a green paste.

  10. Add to the chili and stir until the soup has thickened slightly.

  11. Add the lime juice to the chili, taste, and adjust for seasoning.

  12. Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.

Recipe Notes

  • Use poached chicken for this recipe, or pick up a rotisserie chicken.
  • Leftover green chili can be stored in the fridge for 5 days, or frozen for up to 3 months. Reheat gently on the stove.


  • Calories: 719.23kcal
  • Fat: 27.69g
  • Saturated Fat: 5.79g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 14.90g
  • Polyunsaturated Fat: 5.12g
  • Carbohydrates: 83.95g
  • Fiber: 17.84g
  • Sugar: 11.00g
  • Protein: 39.15g
  • Cholesterol: 57.30mg
  • Sodium: 843.22mg
  • Calcium: 255.62mg
  • Potassium: 2152.45mg
  • Iron: 10.74mg
  • Vitamin A: 105.98µg
  • Vitamin C: 149.49mg
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