A few mornings ago, I woke up and the ocean fog had rolled in overnight and cast a thick gray layer over my little California beach town. I was thrilled that it was somewhat cold!

I normally calculate how mild or severe the winter has been by how many times I have put on my heavy coat. After my very scientific calculation, I concluded that I had not put it on once this year, not once!

So, as you can imagine, I was all set for a cold day where I could snuggle up with a blanket and some warm soup. By noon, the fog had burned off and it was sunny and warm. This setback, however, did not interrupt my plans. I still made this chili!

This is a great recipe for leftover chicken. I had half a roaster chicken (dark and white meat) in my refrigerator that I needed to use. The lean protein, legumes, and vegetables make this dish healthy, yet hearty and satisfying.

Chili verde is traditionally spicy, however, I seeded the peppers, but actually could have used a bit more heat. If you like spicy foods, I would leave the seeds in or use additional peppers.

Chicken and White Bean Chili Verde Recipe


For the Chili

  • 2 tablespoons grape seed oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 poblano pepper, seeded and diced (leave seeds in if you like it spicy) *see note
  • 1 jalapeño, seeded and diced (leave seeds in if you like it spicy)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups chicken stock
  • 3 cups chicken, cooked and shredded
  • 1 (15 ounce) can white beans, drained and rinsed
  • Kosher salt and freshly ground black pepper

* poblano peppers often labeled as pasilla peppers

For Garnish

  • 4 green onions, thinly sliced, white and light green parts only
  • 4 radishes, thinly sliced
  • Cilantro
  • Sour Cream
  • Juice of 1 lime


  1. In a large soup pot, heat oil over medium-high heat. Add the onions and cook until softened, but not brown, about 3 minutes. Add the garlic, poblano, and jalapeño. Add in the coriander, cumin, and oregano. Cook until vegetables are softened, about another 3 minutes. Add in the chicken stock and bring to a boil, cover and reduce heat to low, simmer for 30 minutes.
  2. Add in the chicken and beans. Cover and cook for about 10 minutes, or until chicken and beans are heated through. Generously season with salt and pepper.
  3. Ladle into bowls and garnish with green onions, radishes, cilantro leaves, a dollop of sour cream, and a squeeze of fresh lime juice.

Serves 4