Date Tags Recipes

Total Time 1 hr 5 min
Prep 20 min
Cook 40 min
Serves 10
Difficulty Easy

Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.


olive oil 1 Tbsp
uncooked onion(s) 1 large, chopped
poblano chile 4 medium, seeded, diced
serrano chile(s) 2 item(s), seeded, minced
minced garlic 1 Tbsp
chili powder 1 Tbsp
kosher salt 2 tsp, or to taste
ground cumin 1½ tsp
ground coriander 1 tsp
dried oregano 1 tsp
reduced-sodium chicken broth 3 cup(s)
uncooked boneless skinless chicken breast(s) 2 pound(s)
canned cannellini beans 45 oz, rinsed and drained
salsa verde ⅓ cup(s)
fresh lime juice 2 Tbsp
cilantro ⅓ cup(s), minced, fresh


  1. 1. Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
  2. Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks. 
  3. Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.