Green Chicken Chili

Recipe created by Joanne Rappos from Olive & Mango



  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 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 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cup of salsa verde
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons TABASCO® Green Sauce, plus more for serving
  • 4 cups chicken stock, plus more if needed
  • 3 cups cooked shredded chicken (approximately two cooked breasts or 4-5 cooked thighs – I
  • used the meat of one small rotisserie chicken)
  • 1 15-ounce can cannellini beans, drained
  • 1/2 cup cilantro, plus more for serving
  • 1/4 cup water
  • Freshly squeezed lime juice to taste and slices for serving
  • Toppings: avocado slices, chopped red onions, cilantro, sour cream and tortilla chips


  • Heat 2 tablespoons of olive oil in a large Dutch oven to medium. Add the onion, corn, jalapeño and cubanelle. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes.
  • Stir in the garlic, cumin and coriander and the TABASCO® Green Sauce and cook until the spices are fragrant, 1 to 2 minutes.
  • Add the shredded chicken, salsa verde, salt and pepper, half of the beans and the broth. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, for a few minutes.
  • In a blender or food processor, add remaining half of the drained and rinsed beans, water, and cilantro. Blend until mixture is creamy. Add the paste to the chili and stir and simmer until the soup has slightly thickened, approximately 10-15 minutes.
  • Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, TABASCO® Green Sauce (optional), and crispy corn chips.


Creamy chicken enchiladas & Stuffed poblano peppers