Creamy White Chicken Chili
Servings: 6
Ingredients:
2 Cups of Mirepoix (a mix of equal parts celery, carrots, and onion, finely chopped)
1 Rotisserie Chicken, shredded
16 oz. Jar of Salsa Verde
32 oz Vegetable Broth
1 Can of White Beans/Navy Beans, drained and rinsed
Salt and Pepper, to taste
Fresh Cilantro (optional, for garnish)
Greek Yogurt/Sour Cream (optional, for garnish)
Tortilla Chips (optional, for serving)
Instructions:
1. Prepare the Mirepoix:
In a large stockpot, heat a drizzle of oil over medium heat.
Add the finely chopped mirepoix (celery, carrots, and onion) to the pot.
Sauté the mixture until the vegetables have softened, about 5-7 minutes.
2. Add Salsa Verde and Broth:
Pour the entire jar of salsa verde into the pot with the sautéed mirepoix.
Add vegetable broth to reach your desired consistency. Start with 1-2 cups, depending on how thick or soupy you prefer your chili.
Allow the mixture to simmer until the veggies reach your desired texture.
3. Incorporate Chicken and White Beans:
Stir in the shredded rotisserie chicken and the can of white beans.
Season the chili with salt and pepper to taste.
Continue to simmer until the chicken and beans are warmed through, about 5-10 minutes.
Remove the pot from the heat, and ladle into bowls.
4. Garnish and Serve:
Top each bowl with a dollop of Greek yogurt and a sprinkle of fresh cilantro.
If desired, serve with tortilla chips.
Serve hot and enjoy!
