When I first saw this recipe I knew I just had to replicate it in our kitchen.  After all soups and stews and anything comforting during these harsh days of winter is what ticks all my boxes.  We had our first snowfall over the weekend, not too bad mind you, but it was snow all the same and much more predicted this coming weekend.  I’d like to call this a “stoup”, you know a stew and a soup coming together? It was so thick and nourishing with the addition of pinto beans, corn, poblano peppers, spinach and caramelized chicken.  A splash of prepared salsa verde adds a sharpness to this dish.  We made a weeknight meal out of this.

The above images show the browning or caramelization of the bite-size chicken pieces.  A bit of char on the poblano adds a great smoky flavor to the stoup.  I used the oven to give the poblano peppers that char, I set it at 350 degrees for about half an hour and turned it occasionally to let all sides blister).  I then put it in a plastic bag which then loosened the skin and was easier to peel.  Adding some of the seeds also rendered it a tad spicy.

Chicken Chili Verde

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 (15 ounce) cans no salt added pinto beans, rinsed and divided
  • 1 tablespoon canola oil
  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 2 cups chopped yellow onion
  • 2 cups chopped poblano peppers (2 large)
  • 5 cloves garlic, chopped (about 1 1/2 tablespoons)
  • 4 cups unsalted chicken stock or 32 oz carton
  • 1 1/2 cups salsa verde
  • 1/2 teaspoon salt
  • 1 cups frozen corn kernels
  • 1 cup chopped spinach
  • coarsely chopped fresh cilantro according to taste
  • sour cream (optional)


  1. Mash a cup of beans in a small bowl with a masher and set aside.
  2. Heat oil in a large heavy pot over high heat.  Add chicken, cook until browned, turning occasionally 4-5 minutes.  Set aside. Add onion, poblanos and garlic (see above method to peel the poblano skin).  Cook until the onion is translucent and tender, about 4-5 minutes.
  3. Add the remaining whole beans, the mashed beans, stock, salsa and salt.  Bring to a boil.  Reduce heat to medium and simmer until the chicken is cooked through, about 3-5 minutes.  Stir in corn, spinach and cilantro.  Cook until the spinach is wilted, about 1 minute.  Serve with topped sour cream if desired.

Serve up with some warm tortillas and I promise your tummy will thank you.  This will be a regular rotation in our home for sure.  The Mexican flavors takes this “stoup” to a whole new level.  This recipe was adapted from EatingWell.com.


33 Replies to “Chicken Chili Verde”

  1. I love all the flavors in this stoup Loretta. We love dinners like these too. As I was reading your recipe, I was making a list of the ingredients I have at home- only have to get the poblanos I thought and smiled! I love the smell and taste of the charred poblanos like you do. What a healthy, yummy soup.
    We were going to invite friends to watch the Patriots. My husband is a huge fan and enjoys watching the game with friends. But with this huge snowstorm, we cancelled the party.

    Liked by 2 people

    1. Thanks Sandhya. I hope you got to try the soup, those poblanos get me every time. I can’t go by the market without picking up some of these pretty enticing peppers.
      Wow, glad to hear your husband is a Patriots fan – I’m afraid we really aren’t into American football, let’s just say I don’t understand the rules, it seems like the whistle is always blowing every few seconds. I’ve often wondered why they call it football 🙂 My hubby on the other hand is a die hard “football fan” English football. It’s amazing how many of our American friends follow the English Premier League and the European football. He’s always at the pub with his mates watching their favorite teams. I just love the half time show at Super Bowl, but that’s about the extent of it, maybe if I understood the game I’d take more of an interest? 🙂

      Liked by 2 people

  2. This is everything that I love in a soup! Warm and a little spicy with chunks of chicken and the peppers oh my. We’re covered in snow and another batch is coming today preceded by freezing rain. It’s because I have a dinner party for 12 tomorrow and He*l is freezing over LOL! Stay warm my friend!

    Liked by 2 people

    1. Thanks Julie……and oh my! how did you make out with your dinner party for 12? Did you have to cancel it? Oh dearie me, I hope not. What was on the menu? I love to host dinner parties, there’s always so much excitement in the air, I sincerely hope yours went without a hitch if the weather was favorable.

      Liked by 2 people

  3. I love the color of you Chicken Chili Verde. The fresh poblano must give it an incredible taste. Now I just have to find a couple of the key ingredients and I’m on my way to making what looks to a fabulous stoup.

    Liked by 2 people

    1. Thanks Ron. Do you get fresh poblanos there? I love the taste of those charred poblanos, nothing like it. I hope you get to try it. It’s definitely soups/stews weather here, although no snow for this time of year which I’m happy to say I’m just fine with that 🙂 Bitterly cold temps though.

      Liked by 1 person

  4. As we basically do not use peppers, corn and beans in a dish this is a fun one to try and enjoy ! I guess did take a second look at spinal I would not have envisaged in my pot . . .,

    Liked by 2 people

    1. Thanks Ronit, for some reason this did not pop up on the reader. I think I know why. I accidentally hit the trash button and poof! my post disappeared. After some searching, I manage to salvage it from the trash bin. But when I published it on Friday, I did not see it on the Reader. Oh well, glad you saw it. It is indeed a very hearty and filling soup with so many fresh flavors.

      Liked by 2 people

  5. Loretta, this is so up my alley! I love that idea of the caramelized chicken; I so often make dishes like this with pork and this sounds so much lighter. Don’t laugh but I say a tad sometimes, and a smidge and a titch and my daughter mocks me horribly! And sometimes I say a tad bit as if defining the amount of the bit with the tad, lol!

    Liked by 2 people

    1. Ha ha Mollie, I do too… it’s so British isn’t it? You must be part British 🙂 A tad, a smidge, etc. Glad you liked the recipe – I’m in love with poblanos peppers and adding to this soup definitely took it up a notch or a tad of a notch LOL!

      Liked by 2 people

  6. This looks fantastic! I had a friend that made pork chile verde and her family loved it. I can’t believe I never got to try it! I recently looked for the recipe online and had decided to give it a try next weekend. Well…now I think I’ll have to try this chicken version!

    Liked by 2 people

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