Spicy White Chicken Chili Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

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))

Directions

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!

Nutrition

• Calories: 489 kcal
• Total Fat: 31 g
• Saturated Fat: 7 g
• Cholesterol: 127 mg
• Sodium: 2017 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 9 g
• Protein: 33 g