Heat a 5-qt stock pot over medium-high heat. Add the ground chicken and sauté for 3 minutes. Add the chili powder and salt and cook until the chicken is no longer pink. Remove the chicken from the pan with a slotted spoon and pour off and discard the grease.

Add the olive oil to the pot, along with the onions and Jalapeño peppers and cook for 4 to 5 minutes until the onions start to soften. Stir in the flour and cook for 1 more minute. Add the stock and bring the mixture to a boil. Return the cooked ground chicken to the pot, and add the evaporated milk, red kidney beans, white kidney beans, and green chilis. Simmer for 30 to 40 minutes.