This simple yet amazing white chicken chili recipe is ready in as little as 20 minutes. Made with just 5 ingredients, the flavor will leave you drooling.
As far as easy recipes goes, this one is as close as it gets. It’s one that I love to use my already prepared frozen crockpot chicken and it can be ready in 20 minutes. If you don’t have this already, just bake 2 chicken breasts for about 30 minutes covered and shred it quickly in your food processor.
I usually always make a double batch to freeze for those nights when you don’t feel like cooking or you are running late and need a healthy meal.
Add your favorite toppings like avocado, shredded cheese, fresh chopped cilantro, sour cream, etc. Even crush some tortilla chips and throw them on top. Ummmmmmm!!
4 cups low sodium chicken broth
4 cups cooked shredded chicken (2 large boneless breasts gave me 4 cups)
2 (15-oz) cans Great Northern beans, drained
1 16 oz jar of salsa verde
3 tsp. ground cumin
Toppings (optional): chopped fresh cilantro, avocado shredded cheese, sour cream, finely sliced green onions.
Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine.
Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
Serve warm with desired toppings.
Inspired by Gimme Some Oven