Salsa Verde Chicken Chili
Author: Annie (adapted from Baking with Blondie)
Recipe type: Soup
Cuisine: Mexican
Serves: 6 servings
- 6 C chicken stock or broth
- 2 C shredded chicken (can use rotisserie)
- 2 (15oz) cans great northern beans, drained and rinsed
- 2 C salsa verde
- 2 t ground cumin
- salt and pepper to taste
- toppings: diced avocado, fresh cilantro, shredded pepper jack cheese, sour cream, tortilla chips, diced jalapeno
- Add chicken stock, shredded chicken, beans, salsa verde, cumin, and salt and pepper to a medium soup pot, and stir to combine.
- Heat over high heat until boiling, then cover and reduce to a simmer on low for about 5 minutes. 3. Serve warm with the toppings of your choice.
Recipe by The Gingham Apron at https://www.theginghamapron.com/salsa-verde-chicken-chili/
3.5.3226