WHITE CHICKEN CHILI
Is there anything better than soup when the weather turns cold? I could honestly eat soup every day in the fall and winter. It’s delicious, comforting, great as leftovers, and so dang easy to make!
White chicken chili has long been one of my favorites. In fact, I usually prefer it to traditional chili, though they are so different that it’s hard to really compare them. This recipe is lighter, with a limey chicken broth base, an assortment of white beans, some sautéed onions, and shredded chicken. Load it up with your favorite toppings like fresh avocado and cilantro, Mexican cheese, chips, and sour cream and you’re sure to have a new family favorite recipe!
White Chicken Chili
serves 4
Ingredients
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2 chicken breasts, cooked and shredded
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1 sweet or yellow onion, diced
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2 cloves garlic, crushed or minced
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32 oz chicken broth
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2 cans white beans, drained and rinsed (navy, great northern, etc.)
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1 1/2 c salsa verde
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1 t cumin
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1 t salt (might need slightly more if using low-sodium chicken broth)
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dash of black pepper
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1/4 c fresh lime juice (juice from 1-2 limes)
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1/4 c chopped cilantro
Toppings
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Avocado
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Fresh cilantro
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Lime wedges
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Sour Cream
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Shredded cheese
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Tortilla chips
Directions:
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Cook and shred chicken. Set aside.
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In a large pot, sauté onions in 1-2 T of olive oil over medium heat until translucent (3-4 minutes). Add garlic and sauté until fragrant.
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Add chicken broth, drained beans, shredded chicken, salsa, and spices. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat, then add fresh lime juice and stir in cilantro.
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Taste broth and adjust seasonings if necessary.
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Serve warm with desired toppings.
