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Spicy Verde Chicken & Bean Chili

Image of prepared Spicy Verde Chicken and Bean Chili
  • prep time: 15 min
  • total time: 55 min
  • serves: 6 (about 1 cup each)

Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.


cost per recipe: $9.99

  • 2 tablespoons butter
  • 1 large onion, chopped (about 1 cup)
  • 1/4 teaspoon garlic powder or 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
  • 2 cups shredded boneless, skinless chicken breasts, cooked
  • 1 can (about 15 ounces) white navy beans, undrained
  • 1 can (about 4 ounces) chopped green chiles, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon jalapeño hot pepper sauce
  • 6 flour tortilla (8-inch), warmed
  • 1/3 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro leaves (optional)


  • Step 1

    Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.

  • Step 2

    Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.

  • Step 3

    Stir the chicken, beans, chiles, cumin and hot pepper sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.

  • Step 4

    Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.


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  • Spicy Verde Chicken & Bean Chili

    March 30, 2012

    I've repeatedly tried white chili-type recipes with no success. Decided to try this one, expecting the same, bland result, but boy, was I wrong! I used jalapeno salsa instead of hot sauce, and I LOVE this, as did my husband. Many, many thanks for a delicious, flavorful meal.

  • Spicy Verde Chicken & Bean Chili
    March 6, 2008

    I actually entered this recipe in a soup contest. Did not win, however out of 38 teams it was 5 (not bad) I am entering this in a Chili contest this week at work, will let you know how it turns out.

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