It’s fun to have a different kind of warm, hearty soup isn’t it? This white bean chicken chili delivers big on flavor and even bigger on convenience because with simmer time it takes less than 30 minutes to put together if you have your ingredients all ready to go.
It serves a crowd too! Easily making 8 to 10 servings, you can make a whole batch and freeze half for another night or cut the recipe down with ease.
Remember to go easy on the salt until you see how salty your broth is.
How to make homemade broth:
Buy Pacific Foods broth on Amazon:
My favorite dutch oven:
Ingredients:
– 2 tablespoons avocado oil
– 3/4 cup yellow onion diced in to 1/4″ pieces
– 2 garlic cloves minced
– 1 teaspoon dried oregano
– 1 teaspoon cumin
– 1/2 teaspoon salt
– 2 cups chicken broth use a good quality or make your own
– 18 ounces hot salsa verde
– 16 ounces fire roasted diced tomatoes
– 7 ounces green chiles
– 3/4 cup frozen corn kernels
– 2 cups cooked chicken diced or shredded
– 15 ounces white beans rinsed
– cheddar cheese, sour cream or diced tomatoes for garnish optional
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