White Chicken Chili
Yield 4 servings
Cook time
25 MinTotal time
25 MinIngredients
Main Day Prep Items / Reused Components
Instructions
- In a dutch oven or large pot, heat the olive oil over medium heat. Add the Onions and Poblanos stirring and cooking through for 3-4 minutes. Add the garlic, cumin, smoked paprika, chili powder, kosher salt, and pepper to the vegetables, cooking 2-3 minutes until fragrant. Add the shredded chicken, Corn and Zucchini Salad, chicken broth, cannelini beans, and salsa verde. Heat until boiling, and turn down to simmering, and let it simmer for about 15 minutes. Taste and season with more kosher salt and pepper if needed.
- Serve the chicken chili topped with cheddar cheese, Cilantro, Green onions, diced avocados, and lime slices, with tortilla chips on the side.
Notes
Components to Save:
None
Nutrition Facts
Calories
753Fat
37 gSat. Fat
8 gCarbs
60 gFiber
14 gNet carbs
52 gSugar
8 gProtein
41 gSodium
2358 mgCholesterol
128 mg