I can think of a million reasons why to make this White Chicken Chili, but when I saw the rainy forecast ahead it seemed like the perfect meal to have on repeat. This soup yields a big pot so be prepared for leftovers. It’s full of flavor and super healthy if you go for low sodium options on the ingredients list. If you're like us, you won’t be mad about the leftovers!
INGREDIENTS
1 lb Rotisserie chicken shredded
2 TBS olive oil
1 yellow or white onion chopped
2 garlic cloves minced
1 poblano pepper diced
1 red pepper diced
2 cups frozen (or fresh) yellow corn
1 box frozen spinach
1 jar of salsa verde (low sodium)
small can of green chilis
1 can of northern beans
1 can pinto beans
1 can of cannelloni beans
1 large (32 ounce) carton of low sodium chicken broth
1/2 carton more of water (16 ounces)
1 TBS cumin
1 TBS chili powder
dash of Pepper
1 TSP garlic powder
1 TSP herbs de Provence
1 TSP dried parsley
EXTRAS & TOPPINGS: avocado, roma tomato, queso fresco cheese, jalapeño, cilantro, lime, rosemary bread & blue corn chips.
Directions
Add olive oil to a large Dutch oven and bring to medium heat. Add the garlic, onion, Poblano pepper, and red pepper and sauté until translucent about 5-7 min stirring often. Next add the shredded chicken, drained beans, salsa verde, green chili’s, and corn. Then add broth, water and spinach. Last add the spices and herbs, stir and bring to a boil. Let simmer on low for at least an hour or all day, if your simmering most of the day stir every hour. Bring back up to low boil before serving.
Serve with salted rosemary bread and blue corn chips. The rosemary goes SOOO good with this it brings out the flavors of the dish. Top with sliced avocado, sliced tomato, sliced jalapeño, fresh shredded queso fresco, cilantro and squeeze on the juice of the lime.
ENJOY and let me know what you think!
