Description
This hearty and healthy white chicken chili is perfect for a cold winter day or a crowd on game days. Made with chicken, beans, and salsa verde, it is full of flavor. This easy chili is a great 30-minute one-pot meal to add to your rotation of meals.
Ingredients
Units
Scale
- 1 tablespoon olive or canola oil
- 1 1/4 pounds (20 ounces) boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium onion, diced (1 cup)
- 1 16 ounce jar salsa verde (I recommend Herdez brand)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 2 cups low sodium chicken broth
- 1 15.5 ounces can Cannellini beans (do not drain)
Instructions
- Heat oil in a heavy bottom pot like a dutch oven over medium-high heat until it is hot.
- Add the diced chicken and cook until it lightly browned and is no longer pink, about 5-8 minutes. Stir occasionally.
- Add the onion and cook until they are translucent, about 5 minutes.
- Add the salsa verde, cumin, coriander, salt, and chicken broth. Bring mixture to a low simmer. Cover and lower heat to medium-low. Simmer for 10 minutes.
- Add the beans and heat through. About 5 minutes.
- Garnish with a dollop of Greek yogurt, cilantro, avocado slices, or shredded Monterrey Jack cheese.
- Serve with tortilla chips or cornbread.
- Store leftovers in an air-tight container for 3-4 days.
- Enjoy!
Notes
- Chicken breasts can be substituted for chicken thighs.
- 2 1/2 cups shredded Rotisserie chicken can be substituted for the chicken thighs.
- Great Northern beans can be substituted for the Cannelleni Beans
- Nutrition information does not include toppings.
Nutrition
- Serving Size: 1.5 cups
- Calories: 376
- Sugar: 5.7 g
- Sodium: 1475.4 mg
- Fat: 11.7 g
- Carbohydrates: 26.4 g
- Protein: 39.5 g
- Cholesterol: 103.4 mg