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4.73 from 22 votes


Servings: 4


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 1 4 ounce can diced green chile peppers
  • 1 jalapeno diced*
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper optional
  • 2.5 cups chicken broth**
  • 3 cups cooked chopped or shredded chicken***
  • 3 15 ounce cans white beans
  • canned or frozen corn optional

Topping Ideas

  • cilantro, scallions, ground pepper, cheese or sour cream


  • Heat the oil over a large pot on medium-low heat. Cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, cayenne, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the beans then chicken broth, and simmer for 15 minutes stirring occasionally.
  • At this point if you want a thicker texture, dip an immersion blender into your pot, and pulse a few times to puree some of the beans before adding chicken. Otherwise, just stir in the chicken and simmer another 15 minutes. ****
  • Stir in optional corn at the end before turning off the heat. Serve hot and top with garnishes. I just love the added sweetness of corn and some fresh cilantro with the spices in this!


* If you like it hot then include jalapeno seeds, otherwise remove them. Be careful and don’t let your bare hands linger on the inner membrane & seeds! I learned this the hard way years ago and had hands on fire.
** Original recipe calls for 3.5 cups broth which was a little soupy. You can tweak the ratios of broth, chicken, and beans based on your liking.
*** We use boneless, skinless chicken thighs seasoned with salt, pepper, and garlic powder. Wrap in foil to keep juicy, and bake for 20 minutes on 400 degrees. If they’re not fully cooked at this point, they will be in the chili. Ground chicken or turkey would be interesting too!
****I'm not big on having a lot of kitchen gadgets, but an immersion blender is definitely one of my favorite and most-used tools. I have this one with multiple attachments.