Keeping it real since 2014

Green Chicken Chili Recipe

metzgrlsailorgreenchickenchiliYield: Serves 10, 1.5 cup servings
Time: 1 hour
With toppings: Approximately 500 cals. per bowl


  • ¼ cup olive oil
  • 1 rotisserie chicken, meat separated from skin and bones or
    • 4 cups chopped cooked chicken
  • 1 large sweet onion
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper or
    • 1 teaspoon of Tabasco or other hot sauce
  • 2 (4.5) cans green chilies
  • 1 teaspoon of salt
  • ½ tablespoon of black pepper
  • 2 (14.5 oz.) cans white beans, low sodium {navy, cannellini}
  • 1 (32 oz.) container of low sodium chicken broth
  • 1 (9 oz.) bag of spinach
  • ½ cup of cilantro, chopped
  • 1 cup of green onions, chopped, separated in half


  • baked tortilla chips
  • shredded cheese


Heat a Dutch oven over medium heat.

Add 1/8 cup of the olive oil.

Add onion to pan; sauté 6 minutes or until tender, stirring frequently.

Add garlic; sauté 2 minutes, stirring frequently.

Stir in cumin, dried oregano, and coriander and cayenne pepper; sauté 1 minute.

Stir in chilies and broth reduce heat to low, and cook 10 minutes, partially covered.

Add spinach, half of green onions and salt and pepper. Cover and simmer 10 minutes.

Use an immersion blended to blend everything in Dutch oven, until desired consistency. *You don’t have to do this step, but if you’re trying to sneak veggies past kids or picky adults, I’d recommend it.

Add the chicken, broth cannellini beans, bring to a simmer.


Ladle 1.5 cup of chili into each of 10 bowls.


Sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions. Eat with copious amounts of chips.

Here’s the nutritional breakdown as well (minus toppings)!

Screen shot 2015-03-08 at 3.12.14 PM




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