Green Chicken Chili

The “green” refers to the chilis, not the chicken! When I first made this, I thought, “This needs something!” The magic ingredient?

A drizzle of Flying Olive EVOO. Amazing how a good olive oil can take a dish from good to great. Any of our wonderful EVOO’s will do. Choose your favorite! Barb L.

Serves: 8-10


1 pound dried white beans such as great northern or cannellini

8-9 cups chicken broth, divided

3 cloves garlic

2 onions, chopped, divided

1 Tbsp Flying Olive Cilantro and Roasted Onion, Garlic, a Single Varietal, or a spicy Extra Virgin such as Chipotle

1-2 cans diced, green chilies (As a wimp, I used 1 can of green, mild chilies)

2 tsp cumin

1 tsp oregano, Mexican if you have it

1 tsp ground cloves

1 tsp chili powder, your choice of spiciness

4 cups cooked, leftover chicken or rotisserie chicken without the bones and skin

Salt and pepper

Toppings: Cheddar, Monterrey Jack, or other cheese, a dollop of sour cream, chopped cilantro, a drizzle of Flying Olive Extra Virgin Olive Oil.


In a large stockpot, combine the beans, 6 cups of chicken broth, garlic, and 1 of the chopped onions. Bring to a boil, cover, and reduce heat. Simmer for 2-3 hours, or until the beans are tender.

In a skillet, add 1 Tbsp Flying Olive Extra Virgin Olive Oil. Let it heat over medium and when the oil begins to shimmer, add the remaining chopped onion, canned chilis, and spices. Sauté for about 3-4 minutes or until the onions are translucent.

Add the chopped chicken and the remaining 1-3 cups of chicken broth until the chili reaches the desired consistency. Simmer until the chili is heated through. Add salt and pepper to taste. Serve in bowl with any garnishes and the all-important drizzle of Flying Olive EVOO!

Submitted by Barb L.