Recipe: 5 Ingredient White Chicken Chili
I’ve said it before but I’ll say it again. I like really yummy food, really fast. After a long day of work, I don’t have the time or energy to cook anything elaborate. And after I made this recipe for a group of friends, I knew that I had to share it on my blog. It’s quick, simple, and most importantly DELICIOUS. I found it via Pinterest, so here is a link to the original site. I can’t vouch for anything else on there.
6 cups chicken broth
4 cups cooked shredded chicken
2 (15-oz) cans Great Northern beans, drained
2 cups salsa verde (storebought or homemade)
2 tsp. ground cuminoptional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
- I think it tastes better with less broth and more salsa verde so I only used 4 cups of broth
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.
Marci’s tip: You can also add all of the ingredient to a slow cooker and simply heat!