White chicken chili is a light alternative to chili made with
beef, pinto beans, and a red chile–infused sauce. This one is
really more green than white because it’s made from a
combination of chicken broth and salsa verde. Chicken and
white beans make it perfect for a healthy lunch or dinner.




INGREDIENTS

2 CUPS CHICKEN BROTH
2 CUPS SALSA VERDE
1 (15-OUNCE) CAN WHITE BEANS, DRAINED AND RINSED
1 CUP SHREDDED COOKED CHICKEN
½ TEASPOON GROUND CUMIN
KOSHER SALT
FRESHLY GROUND BLACK PEPPER

How to make it


1-In a stockpot or Dutch oven, combine the broth, salsa,
beans, chicken, and cumin. Season to taste with salt and
pepper. Bring to a boil over medium heat.

2-Reduce the heat to low and simmer, uncovered, for about
10 minutes, until bubbling and heated through. Serve hot.
Optional Finishing Touch:
Top your chili with a dollop of sour
cream and chopped fresh cilantro.

Storage Tip

This chili freezes well. After cooking, let it cool to
room temperature, then transfer it to a freezer-safe resealable
plastic bag. Freeze it flat on a baking sheet. Store in the
freezer for up to 3 months.