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This post and recipe development was sponsored by Sprouts Farmers Market.
This delicious spin on traditional chili will leave your taste buds craving more. Flavorful green chiles are paired with warm spices, white beans, and sautéed chicken for a filling and hearty meal.
I love chili, but chili doesn’t tend to love me back. While I can tolerate fresh tomatoes in small amounts, I don’t do well with tomato sauce-based recipes like chili, spaghetti sauce, and even most salsas.
Even though I tend to avoid the overconsumption of nightshades in general, I do allow myself to have some peppers and fresh tomatoes on occasion. I can tolerate these foods well, as long as I don’t eat them day in and day out for every meal.
Recently I’ve had a hankering for chili AND for green chiles. I think it’s all the roadside stands that I see around town where they are roasting fresh green chiles. That smell…Oh yum. It makes my tastebuds water just thinking about it! 🙂
I figured since I wanted chili and I wanted green chiles, why not combine the two in a flavorful soup, perfect for Fall. This recipe is super hearty and can be whipped up in about 40 minutes (that includes prep, cook, and simmer time). It tastes amazing the day of, but I think it tastes even better after it’s sat in the fridge for a day or two.
So, I’ve been wanting to make this recipe for a few weeks now and just hadn’t gotten around to doing it. Then my friends over at Sprouts contacted me and said that they were in need of a fun chili recipe for Fall to be featured on their Sprouts Brand blog and they were interested in hiring me for the project! Well, of course, I said yes and dove right in.
I keep the recipe simple — only basic ingredients that you can find at any grocery store (including Sprouts). Why you may already have most of this in your kitchen already.
Also, you can easily add more to this recipe if you like. Pump up the nutrition by adding chopped carrots, celery, and even some finely shredded Swiss chard. Don’t like or tolerate beans? Leave them out and replace with some chopped cauliflower.
This recipe also freezes well (and you know what a fan I am of freezer cooking), so make a double recipe, portion it up, freeze it, and have healthy lunches and dinners ready in a pinch.
OK, let’s dive in! 🙂
- 1 lg sweet onion (Vidalia is great), finely chopped
- 2 tbsp coconut oil or avocado oil
- 1 lb Sprouts Old Tyme Butcher Shop Organic Chicken Breasts, cut into bite-sized chunks
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 3/4 tsp sea salt
- 2 cans (15.5 oz each) of Sprouts Organic Great Northern Beans (low-sodium)
- 2 cans (4oz each) Sprouts Diced Green Chiles (mild or hot depending on your tastes)
- 2 cps Sprouts Organic Chicken Stock (low-sodium)
- 2 tbsp corn starch (or flour/starch of your choice for thickening) - mixed with 4 tbsp of broth from the soup pot to make a slurry
- 1 can (13.5 oz) Sprouts Organic Full-Fat Coconut Milk (or heavy cream)
- 3 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- Peel your onion and chop finely.
- In a large soup pot, heat 2 tablespoons of coconut oil or avocado oil over medium heat and add onions.
- While your onions are cooking, cut your chicken breasts into bite-sized chunks.
- When your onions are golden brown and soft, add the chicken to the pan and continue to sauté until the chicken is golden brown and close to done.
- Stir in your cumin, coriander, garlic powder, onion powder, and sea salt.
- Add your beans, green chilies, and chicken stock and stir.
- Reduce heat to medium-low and simmer for 20-30 minutes.
- Make a slurry with your corn starch and approximately 4 tbsp of hot broth from the soup pot and then pour the slurry in. Stir well.
- Add the coconut milk, fresh cilantro, and lime juice and cook for 5 minutes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 297 Total Fat: 18g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 21mg Sodium: 541mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 16g
About Sprouts Farmers Market
First of all, thank you to my sponsor, Sprouts Farmers Market, for allowing me to test out even more of their wonderful products and put this amazing recipe together. I hope you enjoy this warming soup as the weather turns cool in your neck of the woods. Sprouts has been a pleasure to work with and I hope to get the opportunity to develop more tasty recipes for them in the future.
If you’re not already familiar with Sprouts Farmers Market, they are a natural foods grocery store focused on helping people with their healthy eating journey. They love to inspire, educate, and empower every person to eat healthier and live a better life. Their mission is closely aligned with my own, which is why I was thrilled to partner with them on this project.
Their goal is to create a shopping experience that is fun, easy, and affordable. They have bright and cheery neighborhood grocery stores and offer a huge selection of fresh, natural, and organic foods at competitive prices. They almost always came out a bit cheaper than other places. And I do like saving a buck or two on the grocery bill. 🙂 They also have clip and save mobile coupons which can save you even more moolah!
If you want to see if there is a Sprouts Farmers Market in your neck of the woods, check out their store locator here. Right now they have stores in Alabama, Arizona, California, Colorado, Georgia, Kansas, Missouri, New Mexico, Nevada, Oklahoma, Tennessee, Texas, and Utah, with new locations opening up all the time.
You can find them all over social media too, so go connect with them on: