white-ish gren-ish chicken chili

So the weather is cooler up here in eastern Pennsylvania, leaves are turning and falling. In my mind it is soup, stew, chili season.

This recipe started as a pampered chef recipe, but I lost that recipe. I do believe it had salsa verde in it (which I think made it too spicy for my kids). I just used what I had and what I thought sounded good together.


  • 6 chicken tenders (cut into small pieces)
  • 7 oz. Can of diced green chili’s
  • Can of cannellini beans *or great northern beans I only used one can though 2 are pictured
  • Medium onion chopped
  • 1 tsp Adobe seasoning
  • 1/2 tsp salt and pepper
  • 1 Tbsp chili powder
  • 1 Tbsp olive oil *to saute chicken and onions in
  • 2 cups chicken broth

This is so easy, you could make in crock pot but I like to brown off my chicken. (if you put in crock pot will not get thick unless you add some corn starch or finish cooking with lid off)

In large pot, heat Tbsp of olive oil; throw in your diced up chicken and onions; season with S&P and tsp of Adobe. Cook till chicken is no longer pink.

Add in can of chili’s,  can of cannellini beans (do not rise the beans the sauce they are in thickens the stew).   chili seasoning, and chicken broth. Let simmer, with lid half on, on medium heat for 20 minutes, stir occasionally as this will help break up beans and thicken chili.

Serve with tortilla chips, cheese, hot sauce, sour cream, whatever takes your fancy! You could add two cans of beans if you really like yours bean-y (that’s a funny word), or add corn as well. And if you want to make it spicy add a jar or half jar of salsa verde as well.



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