Ingredients

The following ingredients have 4 Servings
  • 5-6 cups chicken broth (depending on if you want it a bit soupy)
  • 6 cups cooked shredded chicken (I used rotisserie chicken)
  • 2 15.3 ounce cans Northern White beans, drained
  • 2 cups salsa verde (I chose jalapeno salsa verde for an even spicier chili!)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh chopped cilantro
  • 1/2 tablespoon poultry seasoning
  • 1 teaspoon chili powder
  • 1 large yellow onion (chopped/diced)
  • 4 cloves garlic (minced)
  • 2 jalapeno peppers (diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version))
  • 1 poblano pepper
  • Sour Cream (more jalapenos, shredded cheese, and green onion for garnish (optional))

Instruction

  • Heat onion, peppers, and garlic in a large skillet over medium/high heat until the onions are transparent.
  • Add all of the ingredients (except garnish) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 5-10 minutes at least on simmer.
  • Serve hot garnished with sour cream, shredded cheese, and more peppers if desired. Enjoy!