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Chicken Chili Verde

Rated as 4.1 out of 5 Stars

"With creamy chicken corn chowder and black beans, this flavorful chicken chili verde is ready to eat in less than half an hour."
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25 m servings 368
Original recipe yields 4 servings


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  1. In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
  2. Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Nutrition Facts

Per Serving: 368 calories; 14.1 28.1 30.8 66 822 Full nutrition

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Read all reviews 6
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Where is the green chili? The recipe is tasty but I wouldn't call it chili verde

Four stars because of the canned chowder. I made this with some leftover homemade chicken chowder, added drained & rinsed pinto beans and freshly roasted diced green chiles. Garnish each servin...

This was really good, I added a little cumin and crushed up some tortilla chips to add texture and was DELISH. Was easy and quick. Kid and husband approved as well.

I loved this recipe. I put it in the crockpot to simmer all day. I also made dumplings (1 cup flour, 1/2 cup milk, 2 tsp. baking powder and 1 1/2 tbsp melted butter)drop on top of chili and put ...

Really simple and good. I did add green peppers. We will make again.

I've been on the look-out for a tomato-free chili recipe for a while, and this is a good starting point. I had to tweak it a bit to bump up the flavor, though. I added a can of diced green chi...