1

White Chicken Chili with Salsa Verde

Total Time
1 hr 5 min
Prep
20 min
Cook
40 min
Serves
10
Difficulty
Easy
Fresh peppers are to thank for this chili's vibrant flavor. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time.
Ingredients

olive oil

1 Tbsp

uncooked onion(s)

1 large, chopped

poblano chile

4 medium, seeded, diced

serrano chile(s)

2 item(s), seeded, minced

minced garlic

1 Tbsp

chili powder

1 Tbsp

kosher salt

2 tsp, or to taste

ground cumin

1½ tsp

ground coriander

1 tsp

dried oregano

1 tsp

reduced-sodium chicken broth

3 cup(s)

uncooked boneless skinless chicken breast(s)

2 pound(s)

canned cannellini beans

45 oz, rinsed and drained

salsa verde

cup(s)

fresh lime juice

2 Tbsp

cilantro

cup(s), minced, fresh

Instructions

  1. 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.
  2. 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.
  3. Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.
Notes
Leftovers make a great filling for soft tacos or burritos.

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