If you are looking for a super fast, easy, and hearty weeknight meal, I definitely recommend this recipe. To make your weeknight even easier, cook the chicken ahead of time (350F in oven for 20 minutes) then keep it on hand to shred and add to this chili. It’s a nice change from traditional tomato based chili, it’s a little lighter, still comforting and hearty enough for dinner.
6 cups organic chicken broth
1/2 cup white onion chopped
4 cups cooked shredded white meat chicken breasts
30-oz cannelloni beans, drained and rinsed *
2 cups salsa verde
1/2 cup chopped green onions
2 tsp. ground cumin
toppings: diced avocado, chopped fresh cilantro, shredded cheese
Add a little oil and chopped onion to sauce pot, sauté for a few minutes. Add chicken broth, shredded chicken, beans, salsa and cumin and stir to combine. Heat over medium-high heat until boiling, throw green onions in and stir, cover and reduce heat to medium-low and simmer for at least 5 minutes. Top with chopped fresh avocado and a sprinkle of cheddar cheese if desired.
*I accidentally added a small can of black beans, thinking they were white! Although still tasty, I suggest just sticking with the white beans.
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