I’m not a fan of traditional chili. Chris loves it and he makes 2 big crockpots full of it at least twice a year and takes it in for a chili feed for the guys at work. They love it and eat it up often coming back for seconds and sometimes thirds. He never has leftovers and that’s a good thing because the girls and I don’t touch it. Now, with that said, I am a fan of white chicken chili. It’s light, refreshing, and doesn’t sit like a brick in your stomach afterwards. On those super cold, 10 degrees and freezing outside kind of nights, this is where it’s at. The advantage is that it comes together quickly with the added bonus that it freezes well, too.
- 2 32oz. cartons of chicken broth
- 1 rotisserie chicken, deboned and shredded
- 3 -4 15oz. cans of Great Northern beans, drained
- 2 4oz. cans of diced green chilis
- 1 160z. jar of Salsa Verde
- 3-4 tsp. of ground cumin
- 2-3 tbsps. fresh, chopped cilantro
- shredded cheddar cheese, optional
In a large stock pot, heat the chicken broth over medium-high heat and stir in the chicken, beans, green chili, salsa verde, ground cumin and bring to a low boil. Once heated, remove from heat and sprinkle in the chopped cilantro. Serve immediately. Top with shredded cheddar cheese, if desired.