Green Chicken Chili

This recipe is perfect for the busy mom. Sure, you could make the green enchilada sauce from scratch, but why would you with a short-cut this delicious?!


  • 1 medium yellow onion, diced
  • 2 cans  (28 ounces each) Las Palmas brand green chili enchilada sauce
  • 2 cans  (15 ounces each) black beans, drained
  • 1 bag (32 ounces) frozen corn
  • 2 boneless chicken breasts, cooked and shredded
  • lime
  • cilantro
  • shredded cheese
  • sour cream


  • In a heavy pot or dutch oven, add 2 tablespoons olive oil and diced onion. Cook until onion is translucent, 3-5 minutes or so.
  • Add sauce, beans, corn, and shredded chicken. Simmer for 25 minutes.
  • Garnish with cilantro, sour cream, and cheese, and serve with a lime wedge.

Photo by Sara Bishop

Sarah is founder of Emma magazine. Featured by West Elm and Design Sponge for her interior styling, she makes regular appearances on a variety of morning shows sharing culinary and design expertise. Born and raised in Arizona, she received her degree in broadcast journalism from Arizona State just before moving to Hollywood as the goody-goody roommate on the 20th season of MTV’s The Real World. She has since dabbled in culinary school and enjoys nesting and baking with her husband, son and daughter.

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