White Chicken Chili

• 3 c. chicken broth
• Rotisserie chicken, shredded
• 2 15 oz. cans white beans, cannellini or chickpeas, drained and rinsed
• 1 16 oz. jar of medium or spicy salsa verde
• 1 TBSP ground cumin
• Salt, to taste
• 1 tsp. oregano
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 bunch curly kale, chopped
• 1 bunch cilantro, chopped
• 2 limes, divided
• 1 16 oz. bag frozen corn or canned hominy
• 1/3 c. heavy cream
• Toppings: 1 c. pepper jack cheese, shredded; 1 avocado, chopped; lime wedges
• Additional toppings: sour cream, tortilla chips, hot sauce, etc.

Directions:

1. Soup and Broth: In a large pot, combine chicken broth, beans, salsa verde, cumin, salt, oregano, onion powder, garlic powder, and chili powder. Bring to a boil over medium high heat and then reduce to medium low for 5-10 minutes.
2. Shred and Chop: Meanwhile, shred the chicken and chop kale and cilantro. Cut one lime in half.
3. Add To Soup: Add the shredded chicken, kale, 1/2 of the cilantro, corn, cream, and juice of the halved lime to the soup pot. Cook uncovered until the kale is wilted and the chili has thickened, about 5 minutes. Taste and adjust seasoning as needed.
4. Serve: Ladle into a bowl and top with cilantro, cheese, avocado, lime wedges, and any additional toppings you like.

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White Chicken Chili

Recipe by RC

Ingredients

• 3 c. chicken broth

• Rotisserie chicken, shredded

• 2 15 oz. cans white beans, cannellini or chickpeas, drained and rinsed

• 1 16 oz. jar of medium or spicy salsa verde

• 1 TBSP ground cumin

• Salt, to taste

• 1 tsp. oregano

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 1 tsp. chili powder

• 1 bunch curly kale, chopped

• 1 bunch cilantro, chopped

• 2 limes, divided

• 1 16 oz. bag frozen corn or canned hominy

• 1/3 c. heavy cream

• Toppings: 1 c. pepper jack cheese, shredded; 1 avocado, chopped; lime wedges

• Additional toppings: sour cream, tortilla chips, hot sauce, etc.

Directions

• Soup Broth: In a large pot, combine chicken broth, beans, salsa verde, cumin, salt, oregano, onion powder, garlic powder, and chili powder. Bring to a boil over medium high heat and then reduce to medium low for 5-10 minutes.
• Shred and Chop: Meanwhile, shred the chicken and chop kale and cilantro. Cut one lime in half.
• Add To Soup: Add the shredded chicken, kale, 1/2 of the cilantro, corn, cream, and juice of the halved lime to the soup pot. Cook uncovered until the kale is wilted and the chili has thickened, about 5 minutes. Taste and adjust seasoning as needed.
• Serve: Ladle into a bowl and top with cilantro, cheese, avocado, lime wedges, and any additional toppings you like.