Savory spices combine with hint of heat from the salsa and immunity-boosting garlic in this quick and easy chili–perfect for warming up on a cool winter night.
Source: The Cookie Rookie
- 5-6 cups chicken broth (depending on if you want it a bit soupy)
- 6 cups cooked shredded chicken (I used rotisserie chicken)
- 2 (15.3 ounce) cans Northern White beans, drained
- 2 cups salsa verde (I chose jalapeno salsa verde for an even spicier chili!)
- 1 tablespoon olive oil
- 2 tablespoons fresh chopped cilantro
- 1/2 tablespoon poultry seasoning
- 1 teaspoon chili powder
- 1 large yellow onion, chopped/diced
- 4 cloves garlic, minced
- 2 jalapeno peppers, diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version)
- 1 poblano pepper, diced (if you want REALLY spicy, substitute serrano chilis for the poplano, or leave the seeds in from the jalapeno peppers. If you want less spicy, leave the seeds out)
- Sour Cream, more jalapeños, shredded cheese, and green onion for garnish (optional)
- Heat onion, peppers, and garlic in a large skillet over medium/high heat until the onions are transparent.
- Add all of the ingredients (except garnish) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 5-10 minutes at least on simmer.
- Serve hot garnished with sour cream, shredded cheese, and more peppers if desired. Enjoy!
223 cal, 9g fat, 22g carbs, 14g protein