🤤 I’ve got a delicious 15-minute dinner recipe for you today…
This White Chicken Chili is a great way to use leftover chicken. You also can make it with turkey.
The best part about this recipe is the variety…
You can eat it as-is or top it with diced avocado, shredded cheese, and/or chopped cilantro – or any of your other favorite chili toppings.
TIP: If you have more time, you can even add more veggies – simply saute onions, carrots, celery, etc., in olive oil in the pot before adding the rest of the ingredients!
5-Ingredient White Chicken Chili
(Serves 4)
- 4 cups (950 ml) low-sodium stock (chicken or vegetable)
- 4 cups (600 g) cooked chicken, shredded (or 2 boneless chicken breasts)
- 2 (15-ounce) cans pinto or great northern beans, drained and rinsed
- 16 oz (425 g) jar of salsa verde
- 2 tsp ground cumin
Combine all the ingredients in a large pot and bring to a simmer at medium-high heat. When it starts to bubble, reduce the heat to medium-low and continue simmering for 5-10 minutes.
Ladle into bowls and enjoy with your favorite toppings!
Leave a comment and let me know if you make this one — or leave a comment and tell me how you made it your own!