Creamy Green Chile Chicken Chili

Even though it’s still super warm here in SoCal, it’s still winter & all I want is SOUP! This creamy green Chile chicken chili is absolutely divine, perfectly spicy, and is so easy to make! You could even easily do this in a crockpot for extra ease. Since it’s so easy to make, lets get right into it!

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their vegan feta crumbles & sour cream! They’re so dang good and really sends this recipe over the top!

Here’s what you’ll need to make the chili!

  • 1 bag frozen chicken strips thawed (we used gardein)
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 1 anaheim pepper diced
  • 4 cloves minced garlic
  • 1 4 oz. can diced green chiles
  • 2 16 oz. jars salsa verde
  • 2 15 oz. cans navy beans drained and rinsed
  • 1 cup water
  • 1 cup Follow Your Heart sour cream
  • 2 tsp ground coriander
  • 1 ½ tsp ground cumin
  • Salt / black pepper to taste
  • 4 tbsp olive oil
  • Follow Your Heart feta crumbles
  • Avocado sliced
  • Jalapenos sliced
  • Fresh cilantro

And here’s how to make it! Like I mentioned above, you could easily do this in a crockpot as well!

  1. In a pot over medium heat, add your olive oil, diced onions, green pepper, and Anaheim pepper. Season with salt & pepper, and cook for 2-3 minutes, then add your garlic.
  2. Chop your chicken strips into small cubes and add those in with your veggies. Sauté until slightly browned. Season again with salt and pepper.
  3. Add in your diced green chiles, coriander, cumin, salsa verde, and water & stir to combine. Cook over medium heat for 20 minutes with a lid half on the pot.
  4. Add your rinsed & drained beans and sour cream to the chili and stir well to combine. Cook for 5 minutes.
  5. Garnish with feta crumbles, sliced avocado, jalapenos, and cilantro!

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make when you are craving that something easy & delicious, or really any time, let’s be honest. It’s also perfect for national spicy food day! Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Creamy Green Chile Chicken Chili

This VEGAN creamy green chile chicken chili is the perfect hearty & warming soup to get you through the cold winter months.

Author PLVNTFOOD by Brianna Claxton

Ingredients

  • 1 bag frozen chicken strips thawed (we used gardein)
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 1 anaheim pepper diced
  • 4 cloves minced garlic
  • 1 4 oz. can diced green chiles
  • 2 16 oz. jars salsa verde
  • 2 15 oz. cans navy beans drained and rinsed
  • 1 cup water
  • 1 cup Follow Your Heart sour cream
  • 2 tsp ground coriander
  • 1 ½ tsp ground cumin
  • Salt / black pepper to taste
  • 4 tbsp olive oil
  • Follow Your Heart feta crumbles
  • Avocado sliced
  • Jalapenos sliced
  • Fresh cilantro

Instructions

  1. In a pot over medium heat, add your olive oil, diced onions, green pepper, and Anaheim pepper. Season with salt & pepper, and cook for 2-3 minutes, then add your garlic.
  2. Chop your chicken strips into small cubes and add those in with your veggies. Sauté until slightly browned. Season again with salt and pepper.
  3. Add in your diced green chiles, coriander, cumin, salsa verde, and water & stir to combine. Cook over medium heat for 20 minutes with a lid half on the pot.
  4. Add your rinsed & drained beans and sour cream to the chili and stir well to combine. Cook for 5 minutes.
  5. Garnish with feta crumbles, sliced avocado, jalapenos, and cilantro!

3 thoughts on “Creamy Green Chile Chicken Chili

  1. Made this tonight and it was absolutely amazing! (Even though I accuse others doubled the sour cream because I wasn’t paying attention.). Do you know if this freezes well? Thanks for the great recipe!!!

    1. I’m so glad you liked it! It does freeze well 🙂 just leave some space in your container as it expands as it freezes! Lasts about 6 months in the freezer and I just reheat it in a pot adding a little water or veggie broth if needed! Or more sour cream to thicken 🙂

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