White Chicken Chili
1 hr 5 min
Serve this up on a cold weekday night. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time.
1 large, chopped
4 medium, seeded, diced
2 pepper(s), seeded, minced
2 tsp(s), or to taste
Reduced-sodium chicken broth
Uncooked boneless skinless chicken breast(s)
Canned cannellini beans
45 oz, rinsed and drained
Fresh lime juice
⅓ cup(s), minced, fresh
- Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
- Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
- Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
- Serving size: 1 c
Leftovers make a great filling for soft tacos or burritos.