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White Bean Chicken Chile Verde

Last fall I had the opportunity to attend a culinary retreat in Napa with Bush’s Beans. We had an amazing time cooking the day away at the Culinary Institute of America along side friends, new and old.

It’s no secret that I love black bean recipes. I even shared my Top 5 Black Bean Recipes of the moment a few months back. As loyal as I am to black beans, it was very fun to learn some new bean recipes using other varieties.

mexican cilantro lime pesto sauce

One of the chef’s in attendance was Connie Guttersen, who was not only an amazing chef and incredibly knowledgeable about nutrition but also so friendly. I recently received a copy of her new book: The New Sonoma Diet: Trimmer Waist, More Energy in Just 10 Days

This was one of those cookbooks that instantly made me hungry. Every recipe I turned too had my stomach growling, but her recipe for Chicken and White Bean Chile Verde especially caught my eye.

This White Bean Chicken Chile Verde is easily going to be one of our favorite soup recipes from this season. Served with a side of whole-grain with flax tortilla chips that I found at the grocery store and topped with some diced avocado it was a filling and satisfying meal.

chicken and white bean chile verde

I love how packed it was with good for you ingredients but it was so full of flavor that never would I call this “diet food.” Connie proves that you can eat well while eating healthy. The cilantro-lime pesto is amazing and I can’t wait to try it with other recipes.

My crock-pot recipe for Shredded Tex-Mex Chicken goes perfect with this soup. If you have a pressure cooker, and are short on time you can cook the chicken that way too which is what I did this time around.

To make Shredded Tex-Mex Chicken in a pressure cooker: add all the ingredients for the shredded chicken recipe to the pressure cooker (plus an extra 1/3 cup broth or water) and bring to a boil. Then, put the lid on and cook over high pressure for 25-30 minutes (about 40-45 minutes if you start with frozen chicken). After all the pressure has released then remove the chicken and shred.

Give this recipe a try next week for National Chili Day on February 24th!

chicken and white bean chile verde

Chicken and White Bean Chile Verde with Cilantro-Lime Pesto

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This White Bean Chicken Chile Verde is easily going to be one of our favorite soup recipes from this season. Served with a side of whole-grain with flax tortilla chips that I found at the grocery store and topped with some diced avocado it was a filling and satisfying meal.

Ingredients

White Bean Chicken Chile Verde

  • 1 pound tomatillos
  • 1/2 pound poblano chiles
  • 2 teaspoons olive oil, plus extra for tomatillos and chiles
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 1/4 teaspoons oregano
  • 1 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 3 cups chicken broth
  • 2 - 15.5 ounce cans cannellini beans, with liquid
  • 2 cups cooked, shredded chicken (see: Shredded Tex-Mex Crock-Pot Chicken
  • 4 cups swiss chard, chopped (about 1 bunch), stems removed
  • 1/2 - 1 teaspoons salt, according to taste
  • 1/4 teaspoon black pepper
  • Cilantro-Lime Pesto, recipes follows
  • Sour Cream, optional
  • Diced Avocado, optional
  • Tortilla chips, optional

Cilantro-Lime Pesto

  • 1 bunch fresh cilantro
  • 1/3 of a jalapeno, seeds and ribbing removed
  • 1 handful walnuts (around 1/4 cup)
  • 2 cloves garlic
  • 2 ounces olive oil
  • 2 limes, juiced
  • salt and pepper, to taste

Instructions

For the White Bean Chicken Chile Verde:

  1. Preheat oven to 425 degrees F. Line a large baking or cookie sheet with foil. Set aside.
  2. Remove skins from tomatillos. Wash, dry, and cut in half. Place cut side down on foil-lined baking sheet. Wash and cut poblanos in half, remove ribbing, seeds, and stems. Place cut side down (skins facing up) on the baking sheet. Drizzle the tomatillos and poblanos with olive oil. Roast at 425 degrees F until tomatillos are soft and the chiles are blistered.
  3. Add cooked tomatillos and poblanos (you can skin them if you want, but I opted not to) in a food processor and puree until smooth. Set aside.
  4. Heat the 2 teaspoons of olive oil in a large dutch oven or stockpot. Add the onion and saute until golden and tender, about 5 minutes. Add the garlic, oregano, cumin, and chili powder. Saute for an additional 3 minutes.
  5. Stir the tomatillo mixture, cook over medium-low heat (lowering heat if sputtering occurs) for 10 minutes, until thickened. Stir in the broth, beans (with liquid) and shredded chicken. Continue to simmer for an additional 20 minutes.
  6. Stir in the chopped chard, season to taste with salt and pepper, and simmer for 5-10 more minutes, until chard is tender. Serve topped with cilantro lime pesto, sour cream, tortilla chips, and diced avocado.

For the Cilantro-Lime Pesto

  1. Add all ingredients to a food processor and blend until smooth. Season to taste with salt and pepper, if desired.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 488Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 30mgSodium 888mgCarbohydrates 47gFiber 14gSugar 7gProtein 26g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Bush’s Beans provided food, travel, and lodging expenses for my trip to Napa last fall as well a fabulous time. Connie’s publisher provided me with a copy of the book The New Sonoma Diet: Trimmer Waist, More Energy in Just 10 Days. The opinions expressed in this post are my own.

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Grace H

Saturday 28th of March 2020

Would love tips on how to adapt this to the instant pot!

Katie

Monday 30th of March 2020

Hi! this is how I cook this recipe when using my instant pot! Let me know if you have any questions. If you need an urgent reply, contact me at the form on the bottom of this page and I'll see it faster. https://www.goodlifeeats.com/contact/

Preheat oven to 425 degrees F. Line a large baking or cookie sheet with foil. Set aside.

Remove skins from tomatillos. Wash, dry, and cut in half. Place cut side down on foil-lined baking sheet. Wash and cut poblanos in half, remove ribbing, seeds, and stems. Place cut side down (skins facing up) on the baking sheet. Drizzle the tomatillos and poblanos with olive oil. Roast at 425 degrees F until tomatillos are soft and the chiles are blistered.

Add cooked tomatillos and poblanos (you can skin them if you want, but I opted not to) in a food processor and puree until smooth. Set aside.

Heat the 2 teaspoons of olive oil in the insert of your instant pot set on saute. Add the onion and saute until golden and tender, about 3-5 minutes. Add the garlic, oregano, cumin, and chili powder. Saute for an additional 3 minutes. Stir the tomatillo mixture, cook over medium-low heat (lowering heat if sputtering occurs) for 5 minutes, until thickened. Stir in the broth (add 1 cup more than conventional recipe states to account for any steam release) and 2-3 chicken breasts. Close the lid, following all instant pot safety procedures and process on high pressure for 15-20 minutes. Let pressure release naturally for 15 minutes, then release any remaining pressure.

Next shred the chicken after processing. Return the chicken to the pot, and add the beans with the liquid. Stir in the chopped chard, season to taste with salt and pepper, and simmer for 5-10 more minutes using the saute function, until chard is tender.

Serve topped with cilantro lime pesto, sour cream, tortilla chips, and diced avocado.

ashley

Sunday 6th of January 2013

My husband and I made this for dinner tonight - SO delicious! Just sent the recipe to my family and friends. Thanks!

Piper

Saturday 5th of May 2012

I love the sound of this! I can't wait to try it. I love verde anything but especially with white beans. I wish I had seen this recipe earlier, before I used up my tomatillos in a quick blended salsa. I'm off to the store to buy some more and make this soon!

Leelu

Saturday 26th of February 2011

I made this tonight and it was AWESOME! The pesto took the soup from good to (in my husband's words) restaurant quality. It really doesn't need any of the add-ins, wonderful all on its own. Thanks for such an amazing and healthy recipe!

The Texas Peach

Tuesday 22nd of February 2011

I love chili and this one sounds amazing. The addition of the cilantro pesto is something that I hadn't thought of doing before. Can't wait to try this!