White Bean & Chicken Chili [GF, DF]

INGREDIENTS

1 yellow onion, chopped

4 garlic cloves, minced

2-4 cups chicken stock (depending on how thin you like your chili. I prefer a thicker chili, so typically use 2 cups)

2 cups cooked, chopped chicken (roughly 2 chicken breasts or 1 rotisserie chicken)

(2) 15.3 oz cans Northern White beans

2 cups salsa verde

5 oz canned diced green chilies

1 TB chili powder

1 tsp cumin

2 TB EVOO

Salt & Pepper

Instructions

Heat a large pot over medium heat. Add EVOO and sauté onions until softened. Add garlic, and sauté 1-2 mins.

Empty the contents of (1) 15.3 oz can of Northern beans into a bowl. Mash with the back of a fork until they are a smooth, creamy texture. (I also like to use my immersion blender for this task). This step helps thicken the soup and makes it creamier without adding any dairy or flour.

Add 2 cups of chicken stock, 1 can of beans, the bowl of mashed beans, green chilis, chili powder, cumin, and salsa verde. Bring to a boil. Reduce to a simmer and cook for 15-20 mins.

At this stage, add in cooked chicken, and taste for S&P adjustments. Also, this is a good point to assess the consistency of the chili. If it’s too thick, add more stock.

Cook for 10 more mins, and serve immediately, or keep on simmer until ready to serve.

I like to top with: sour cream. jalapeños, cilantro, and/or shredded cheese.