Made with simple ingredients and packed with protein, this Easy White Chicken Chili is the perfect lunch or dinner soup and a nice change from traditional tomato-based chili.
Hi Friends!
Soup season is here. My favorite. I love soup because it's so low maintenance. You basically can just throw whatever's in your fridge or pantry in a pot, let it simmer a while and boom – dinner! It's perfect for food prep because it reheats well and it's easy to pack for lunch.
This White Chicken Chili is a slight twist on one of my mother in law's recipes and we eat it pretty frequently. Usually it calls for canned jalapenos but this time I used some salsa verde and I loved the end result!
This soup is packed with flavor and protein and the possibilities for toppings are pretty much endless. I load mine up with avocado, salsa and lots of cheese!
Here's how you make it:
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 pound chicken breast, chopped
- 1 quart low-sodium chicken broth
- 1 can no-salt-added cannellini beans, drained and rinsed
- 1 can no-salt-added diced tomatoes, drained (or 1 medium fresh tomato, diced)
- ¾ cup salsa verde
- 1 tsp cumin
- 1 tsp oregano
- optional toppings: cheese, avocado, salsa
- In a large pot or dutch oven, saute onion, garlic and chicken until chicken is cooked through.
- Add remaining ingredients, bring to a boil, reduce heat and let simmer at least 10 minutes.
- Taste and adjust seasonings as needed.
- Spoon into bowls, top as desired and serve warm.
If you buy your salsa verde, look for a brand with the fewest ingredients and the lowest sodium content. You can also make your own using my salsa verde recipe!
Optional – add a jar of diced jalapenos or a minced fresh jalapeno for some extra spice!
Make a big pot of White Chicken Chili from @leangrnbeanblog and enjoy leftovers all week!
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Enjoy!
–Lindsay–
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