Tuesday, October 29, 2013

Easy White Chicken Chili!

I was so happy to find this amazing recipe this week! Five ingredients and fifteen minutes are all you need to make this happen!

6 cups chicken broth and 3 cups cooked shredded chicken


2 cups salsa verde
2 - 15 oz. cans Great Northern beans, drained
1 teaspoon ground cumin
Garnish with sour cream, tortilla chips, shredded cheese, etc.
Combine ingredients in a stockpot over medium heat.  Bring to a boil, then reduce heat and simmer until heated through (approx. 5 min)

I doubled the recipe, and would probably triple it next time.  We like to enjoy our soup for a couple of days!  The easiest way for this busy mom to quickly have chicken accessible is to buy individually frozen tenders or breasts and pull what I need from the freezer after work.  For soup I like to use tenders because they cook through quickly and evenly and shred well.  I boil them in the stock pot, and within a few minutes I have all the chicken and the broth that I need. 

Let me know if you try this recipe!

1 comment:

  1. Oh yum! I will definitely be trying this!! Thanks for sharing!


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