Quick and Easy Green Chicken Chili

Mexican Chicken with Jalapeño and Peppers
Mexican Chicken with Jalapeño and Peppers
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3 tbsp Olive oil
1 Yellow onions diced
2 Cubanelle peppers cubanelle peppers, diced , or one large sweet green pepper
1 Jalapeño pepper seeds removed and minced
1 cup Sweet corn fresh, frozen or canned
3 cloves Garlic minced
1 tsp Ground coriander
1 tsp Cumin ground
½ tsp Black pepper
3 tbsp Tabasco Green Pepper sauce plus more for serving
4 cups Chicken stock plus more if needed
3 cups Chicken cooked , shredded
1 cup Salsa verde
15-ounce can Cannellini drained
½ cup Cilantro plus more for serving
¼ cup Water
Lime juice freshly squeezed , to taste plus slices for serving
Serve with (optional):
Avocado slices
Red onion chopped
Sour cream
Tortilla chips

Nutritional information

  • Serve with (optional):

Quick and Easy Green Chicken Chili


This Quick and Easy Green Chicken Chili is Mexican chili night made and with no hassle. Simple to make and quickly addictive, if spicy is your thing then this is the recipe for you!

Shredded chicken with cannellini beans, sweet corn, peppers and fresh jalapeño, filled, flavored and spiced up with garlic, coriander, cumin, salsa verde and Tabasco green pepper sauce and served with tortilla chips, avocado slices, cilantro, sour cream, red onions and drizzles of lime juice for the real deal! 

To make Quick and Easy Green Chicken Chili, you will need the following ingredients:

Ingridiens for Quick and Easy Green Chicken Chili

Steps to make Quick and Easy Green Chicken Chili


Cook vegetables


In a large Dutch oven over medium heat, heat 2 tablespoons of olive oil and add 1 diced onion, 1 cup of fresh sweet corn, 1 minced jalapeño and 2 diced cubanelle peppers. Cook, while tossing, for about 5-6 minutes until the onions are soft and translucent.


Add flavor


Add 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of coriander and 3 tbsp of hot sauce. Cook for about 1-2 minutes until aromatic.


Add chicken, salsa and beans


Add 4 cups chicken stock, 3 cups of shredded cooked chicken, 1 cup of salsa verde, ½ can of cannellini beans and ½ teaspoon of salt and pepper each. Bring to a boil then reduce the heat and simmer for a few minutes.


Blend beans


In a food processor, blend the remaining ½ can of cannellini beans with ½ cup of cilantro and ¼ cup of water until smooth and creamy. Add the bean mixture to the pan with chicken and simmer for about 10-15 minutes until thickened to your preference.



Sprinkle with lime juice and adjust seasoning to taste. Serve immediately with some Mexican sides of your choice such as avocado slices, cilantro leaves, more hot sauce and tortilla chips.

It’s a Mexican fiesta and you don’t want to miss out on our Quick and Easy Green Chicken Chili. Simple doesn’t mean boring and this dish is overflowing with flavor, spice and everything nice. Let us know what you think and share some of your pictures with us. Tag #cookmerecipes in your own posts online for us to see.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Great recipe! Thanks for sharing!

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