Hearty Chicken and White Bean Chili for a Crowd

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HEARTY CHICKEN AND WHITE BEAN CHILI

  • 1 TBSP extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves fresh garlic, minced
  • 64 ounces organic chicken broth (reduced sodium)
  • 1 jar salsa verde
  • 1 can (16 ounces), fire roasted tomatoes, with juice
  • 2 can mild diced green chiles
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 rotisserie chicken, skin removed, off the bone, and shredded
  • 3 cans organic white beans, rinsed and drained (I like the simply balanced organic boxed ones from Target)
  • 1 bag organic frozen corn
  • 1/4 cup chopped cilantro
  • Sea salt or Himilayan Pink Salt
  • Freshly ground black pepper
  • *optional (crushed red pepper flakes, cayenne, or hot sauce)

DIRECTIONS
Heat the oil in a large soup kettle. Sauté the onion and garlic until tender over medium heat.. Add the broth, salsa verde, tomatoes and juice, chiles, and spices. Bring to a boil, then reduce the heat and simmer for at least 15 minutes. Add the shredded chicken, beans, and corn. Simmer for 15 minutes or longer. Season with salt, pepper and optional spices.

*This makes a really big batch so feel free to cut in half. I like to make extra to eat during the week and to have a few servings to freeze.

Top with toppings of your choice:

  • crushed tortillas
  • greek yogurt (squeeze lime and fresh cilantro in for a tasty greek yogurt topping)
  • shredded cheese
  • avocados
  • tomatoes
  • scallions
  • red onion
  • cilantro
  • olives
  • fresh lime wedges
  • jalapeños, seeded and chopped

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So filling, healthy, and DELISH!

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