By Meredith Hayden

Soup

Green Chicken and White Bean Chili

November 5, 2026

This is actually my first published chili recipe, which is kind of crazy! One pot dinners are not only easier on the cleanup, but they’re also a great thing to serve when you don’t have a formal dining set up. This chili recipe was actually inspired by a recipe of mine you all know and love, Swamp Soup, where I repurpose leftover rotisserie chicken and rice, some aromatics, and spinach. When I was developing this recipe, I noticed that a lot of existing white bean chicken chilis and even white bean green chicken chilis aren’t actually green, so my goal here was to really lean into that via the aromatics. It’s also pretty flexible when it comes to spice level, so you can customize it according to your preferences.

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Green Chicken and White Bean Chili

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Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1 large jalapeño pepper, finely chopped, plus more for serving
  • 2 large poblano peppers, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ tsp smoked paprika
  • 1 pinch of cayenne pepper, more to taste
  • 2 teaspoon kosher salt, plus more to taste
  • 4 cups low-sodium chicken broth
  • 2½ to 3 cups cooked shredded chicken
  • 2(15-ounce) cans cannellini beans, rinsed and drained
  • ¼ cup sour cream, plus more for serving
  • ½ bunch cilantro, plus more for serving
  • 4 cups spinach
  • Juice from half a lime, plus more for serving
  • Sliced avocado, for serving
  • Tortilla chips, for serving

Instructions

  1. Heat a large pot over medium high heat. Add 2 tablespoons of olive oil. Saute the onions until soft and translucent, about 5-7 minutes. Add the jalapenos, poblanos, garlic, cumin, smoked paprika, cayenne pepper, and 1 tablespoon salt. Cook for another 3 minutes.
  2. Add the chicken stock, drained beans, and pulled chicken. Bring to a boil then reduce to a simmer. Simmer on low for 20 minutes.
  3. In a blender, puree the lime juice, spinach, cilantro stems, and sour cream, adding water as needed to help blend.
  4. Stir the puree into the chili. Taste for seasoning and adjust as needed.
  5. To serve: Ladle chili into bowls and top with sour cream, cilantro, jalapeno, avocado, and tortilla chips.

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