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Spicy Verde Chicken & Bean Chili

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.

Lemon spinach risotto on a round plate.

Prep Time: 15 minutes

Total Time: 55 Minutes

Serves: 6 people (about 1 cup each)


  • 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)


  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.

  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.

  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.

  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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