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White Bean Chicken Chili

One Pot White Bean Chicken Chili

Chilly days call for cozy soups. Pull on your flannel pj’s and whip up a batch of this not-too-spicy White Bean Chicken Chili for dinner! It’s ready in less than 30 minutes and uses only one pot, so washing up is a breeze.
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Equipment

  • Stick blender
  • 4 quart soup pot
  • Soup ladle
  • Whisk

Ingredients
  

  • 2 15.5 oz cans Great Northern beans, drained and rinsed
  • 2 cups cooked and shredded chicken
  • 2 cups chicken stock
  • 1 cup salsa verde I use MILD
  • 2 tsp cumin

Toppings

  • sour cream
  • cilantro
  • grated cheddar cheese
  • tortilla chips, slightly crushed

Instructions
 

  • Add 1 can of beans to the soup pot along with the stock. With the stick blender, puree til smooth.
  • Add the remaining can of beans, chicken, cumin and salsa verde. Cook over medium low heat, covered, for about 20 minutes, stirring frequently. If the soup gets too thick, just add a bit of water or stock.
  • Taste for seasoning.
  • Serve topped with sour cream, cheddar cheese, crushed tortilla chips and cilantro.