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White Chicken Chili

Serving Size

2

Ingredients

  • 2 cups shredded chicken
  • 1/2 onion diced
  • 1 can white beans, drained
  • 3/4 cup salsa verde (or green chiles)
  • 3/4 cup corn
  • 2 cups chicken broth
  • 1 tsp cumin
  • 1 tsp paprika
  • salt & pepper

Directions

  • Heat a large pot over medium heat.
  • Add onion and cook until translucent, about 3-5 minutes.
  • Add in the remaining ingredients and bring to a boil. Turn to low and let simmer for 15 minutes.

Notes

Leftovers: Store remaining servings in the refrigerator for up to 5 days. Freeze: Lasts for 2-3 months in the freezer. More protein: Use bone broth. Toppings: Top with fresh lime juice, avocado, and shredded cheese

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