Rachael Ray Green Chicken Chili

I love this recipe. It is one of my favorites. My kids like it, too. My husband does not like it. He is a big-on-texture guy and he can not get past the soaked tortilla chips (I do not want to use the word “mushy”) used in this recipe. I think this chili reads more like a hot dip because of it. But I love dip! We eat this a lot when my husband is at work.


I watched Rachael Ray make this recipe on her talk show when it was on. It looked so easy and good. I could not wait to try it.

And I did. And it was.


2 chicken breasts cooked and cut into pieces (I just use a rotisserie chicken)
4 cups chicken stock (1 carton)
3 Tablespoons of Olive Oil
1/4 cup chopped onio
2 minced garlic cloves (I just use 1 frozen packet)
1 Tbsp. Chili powder
2 tsp. ground cumin
1 seeded and chopped jalapeno
1 16 oz. jar of green salsa (salsa verde)
1 bottle of beer (anything you have or like)
Juice from 2 limes
Bag of tortilla chips (2 handfuls of tortilla chips set aside)

Optional Toppings

Chopped cilantro
Sour cream
Shredded cheese

I normally would never write down someone else’s recipe that I have not changed. However, there are a few things written in her recipe that I do differently (and that I remember her doing differently on the show). So, I am going to do a step by step.



Pour olive oil in a dutch oven or other pot you use for soups and stews until hot. Add onions and jalapeno. Cook until soft, about 7 minutes. Add garlic. Cook an additional minute. Now add your spices and stir around in onion mixture for one minute.


Turn off heat and add beer. Turn heat back on and add salsa and chicken stock. Bring to a boil. Add chicken. (Sometimes I add a can of chili beans). Simmer for fifteen minutes.

In the meantime, grind your handfuls of tortilla chips. I do not have a food processor, so I beat mine with a mallet in a large ziploc bag. No anger issues here. ; )


Add ground or super smashed tortilla chips to pot after fifteen minutes of simmering from the instructions above has passed. Continue simmering with tortilla chips now in pot for eight minutes. Stir every few minutes so tortilla chips do not clump together or stick to the bottom of the pan.

Turn off heat. Add lime juice. Stir.


Serve in bowls topped with cilantro and other optional toppings. We dip our tortilla chips into this yummy indulgence and walk away full and happy.

Thanks Rachael Ray for a recipe that has made us happy for years!

P. S. I shared this on Savvy Southern Style!

6 thoughts on “Rachael Ray Green Chicken Chili

    • Hi Brynne!

      I actually did try to figure this out.

      I guess it is 6 servings. I would say one cup being a serving, although I have not measures it. It seems about right. And about 6 points per bowl (1 for beer, 2 for chicken, 3 for smashed chips and oil).

      But then I add in cheese at 2 points, sour cream at 3 points, additional dipping chips at 4 points and I am looking at 15 points for dinner. If you were good, you could omit all the extras though. I just like the extras too much to omit them!

      I am good for the day so I can indulge in this. In fact, I am making it again tomorrow night! : )

      I hope your week is going well!


      • Thanks for doing the work on figuring this out. I just signed up for WW on line so this is all new to me. It set my weight loss goal at 7#. I think that is a sensible start. I am pleased that WW does not mess with my head in the ways my previous bouts with food monitoring has raised.

      • Hi Brynne!

        You’re welcome. It is no trouble, really.

        Oh! And I hope it works out for you. I love the freedom of Weight Watcher’s. It is essentially just me being accountable for me and eating what I choose. They just are the calculator for me. I love it!

        I made this tonight and as I was making it, I figured it might even be as low as 5 points. But I like to error on the side of caution.

        Seven pounds is so great. The holidays can be tricky, but you could save your flex points for that day and still indulge like normal.

        Feel free to email me anytime if you have any other questions or want to talk about the plan!

        I am here! Good luck to you! : )


  1. Beating things in zip-lock bags with a mallet is the most fun part of any cooking, though! That’s how I mash up biscuits for the bottom when I make cheesecake, hehe.
    This recipe looks cool, I might try it to shut Mr. “You only ever cook the same five dishes” up for a while. Though we’re both wimps so I’d either go very easy on the chilli (I think we have some green chilli lying around, would that work?) or just leave it out altogether.

    • Hi Gwen! It is really spicy, so beware! I think if you use green chili you should add more chicken stock (probably a cup), because you want some of the moisture from the salsa.

      That cheesecake sounds so good. Who needs a food processor? I just made this again tonight and had fun beating it. ; )

      I am glad you guys are home! I hope you are able to relax now!


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