Chicken Chile Verde
Recipe type: Soup or Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is a simple and delicious recipe that is sure to become a family favorite. This is basically a white chicken chili, but it's made almost entirely from canned food. Cook's Note: If you don't have canned chicken or aren't a big fan of it, you can make this recipe with 1 pound of cooked boneless, skinless chicken breasts. Also, if you don't like spicy, you might want to decrease the amount of cayenne pepper, but at least, add a pinch. Total Cost of Recipe = $6.07 or $1.01 per serving.
  • 1 tablespoon olive oil ($0.14)
  • 2 cloves garlic, minced ($0.04)
  • 1 medium onion, finely chopped ($0.22)
  • 2 (15 ounce) cans of great northern or pinto beans, drained ($1.34)
  • 2 (12.5 ounce) cans of chicken breast ($5.16)
  • 1 (4 ounce) can of diced green chilies ($0.69)
  • 1 teaspoon ground cumin ($0.06)
  • 1 teaspoon oregano ($0.06)
  • ⅛ teaspoon cayenne pepper or to taste ($0.04)
  • 2 cups water
  • 2 chicken bouillon cubes (0.06)
  1. Heat oil in large pot or dutch oven.
  2. Add onion and garlic, and heat, stirring frequently for 2 or 3 minutes or until onions begin to soften.
  3. Add drained beans to the pot.
  4. Add cans of chicken, including the liquid to the pot,
  5. Add diced green chilies, cumin, and oregano, and mix well.
  6. Add water and bouillon cubes.
  7. Bring to a boil, reduce heat, and simmer for 10 - 15 minutes.
  8. Serve with shredded cheese and fresh cilantro along with your favorite salsa.
Recipe by Patty Cake's Pantry at