White Bean, Chicken Chili

Recipe Link


  • 1.5 lb skinless, boneless Chicken Breasts
  • 2 cups Chicken Stock
  • 1 16 oz jar salsa verde
  • 4 Garlic cloves
  • 1 Onion
  • 4-5 Carrots
  • 5 stalks of Celery
  • 1 (15 oz) can Corn
  • 2 (15 oz) can Cannellini Beans
  • (optional) 1 Jalapeno
  • 1 T Oregano
  • 1 T Thyme
  • 2 t Cumin
  • 2 t Chili Powder
  • Salt/Pepper
  • Jack Cheese


Tip: Make ahead, great leftovers. Can replace chicken with store rotisserie (skip cooking the chicken in steps 1-2) and use herb bundle

  1. Add chicken, stock, and salsa in a dutch oven
  2. Cook on medium heat until chicken is done, about 15 minutes
  3. Chop onion, garlic, carrots, celery and jalapeno
  4. Drain/rinse beans
    1. (optional) Blend ~2/3 cup of beans with a splash of stock (or water)
    2. Do this if you want to thicken the soup quickly, or just simmer longer in step 7
    3. If chili gets too thin, add some stock
  5. Remove and shred chicken
  6. Add all ingredients except chicken
  7. Simmer uncovered until onions are translucent and carrots are done
  8. Add chicken and adjust seasoning
  9. Top with jack cheese

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