I’ve got a delicious 15-minute dinner recipe for you today…
This White Chicken Chili is a great way to use leftover chicken or turkey
The best part about this recipe is the variety…
You can eat it as-is or top it with diced avocado, sour cream, shredded cheese, and/or chopped cilantro – or any of your other favourite chilli toppings.
TIP: If you have more time, you can even add more veggies – simply sauté onions, carrots, celery, etc., in olive oil in the pot before adding the rest of the ingredients!
White Chicken or Turkey Chilli
(serves 4)
Ingredients:
● 4 cups low-sodium stock (chicken or vegetable)
● 4 cups cooked chicken, shredded or leftover turkey, shredded
● 2 (19-ounce) cans pinto or great northern beans, drained and rinsed
● 16 oz jar of salsa verde
● 2 tsp ground cumin
Directions:
1. Combine all the ingredients in a large pot and bring to a simmer at medium-high heat. When it starts to boil, reduce the heat to medium-low and continue simmering for 5-10 minutes.
2. Ladle into bowls and enjoy with your favourite toppings!
(And as always, tag me with a photo if you make this one — or leave a comment and tell me how you made it your own!)
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