Fall is here, and days are getting shorter and nights are getting colder! The best way to warm up is with a nice bowl of soup. The hearty beans and chunks of tender chicken in this chilli fill any belly and the salsa verde adds a nice kick of heat and flavor.
White Bean Chicken Chilli
Servings:4
6 Cups organic chicken broth
4 Cups shredded chicken
2 (15 oz.) Cans Great Northern Beans, rinsed and drained
1 ½ Cups Salsa verde
2 Tbsp ground Cumin
2 Tbsp fresh cilantro
Optional: Diced avocado, fresh cilantro, shredded cheese, chopped onion, crumbled corn tortilla chips. (Shown: cilantro and avocado)
Directions:
- If you cook the chicken yourself, bake bone-in chicken breasts at 350 degrees for 50 minutes. Remove and shred with a fork.
- Add all of the above listed ingredients to your soup pot and bring to a boil.
- Reduce the heat and let the soup simmer for about 5 minutes.
Buon Appetito!
