Green and White Lightning Chunky Chicken Chili

Total Time
Prep 30 mins
Cook 17 mins

Rachael Ray

Ingredients Nutrition


  1. Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper.
  2. Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir.
  3. Add in the tomatillo salsa and chicken broth; bring to a simmer.
  4. Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili.
  5. Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.
  6. Serve each bowl of chili with a little shredded cheese on top; crush up some chips and stir.


Most Helpful

This was awesome! I used a white onion, garlic in the jar, jalapeno from a jar, and chicken bouillion/water. I did not use the parsley, however.. but, I did also add a can of black beans to the white. This was quick, easy and delicious. I will definately make this again, but I don't understand why the recipe says "serves 4". This is easily 6 very large servings. I served with mexican blend cheese, lite sour cream and more cilantro. So good!!

Blissful74 November 19, 2008

Really great taste! I did omit the jalapeno, and instead I added a couple 4 oz. cans of diced chilies. Also added a can of white hominy because we like it in this sort of thing. Served it with lots of shredded Monty Jack and tortilla chips. I loved the flavor of this and will definitely be making it again. (plus it was really easy!) Thanks.

HEP MEP April 18, 2008

Really good and unique tasting chili. I was afraid that it wasn't going to be quite flavorful enough, so I added a regular chili seasoning packet, but I'm not sure it needed it. In any case, it came out fantastic. Thanks for posting!

PatrickG January 01, 2007

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