5-Ingredient Easy White Chicken Chili

5-Ingredient Easy White Chicken Chili
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 216.5
  • Total Fat: 6.4 g
  • Cholesterol: 37.5 mg
  • Sodium: 1,387.8 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 6.7 g
  • Protein: 18.4 g

View full nutritional breakdown of 5-Ingredient Easy White Chicken Chili calories by ingredient
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Introduction

http://www.gimmesomeoven.com/5-ingredient-
easy-white-chicken-chili-recipe/
I improvised a bit, adding more of the salsa and a tub of pico de gallo from the deli. I also eliminated the cumin called for in the original recipe at the link.
http://www.gimmesomeoven.com/5-ingredient-
easy-white-chicken-chili-recipe/
I improvised a bit, adding more of the salsa and a tub of pico de gallo from the deli. I also eliminated the cumin called for in the original recipe at the link.

Number of Servings: 6

Ingredients

    3 cups chicken broth
    2 cups cooked shredded chicken
    1 (15-oz) cans Great Northern beans, drained and rinsed
    1.5 cups salsa verde (store bought or homemade) (I used one full jar, guessed on # of tbsp)
    1 small tub fresh pico de gallo (I entered Don Pablos because I didn't see an entry for deli container)

    optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

Tips


NOTE: I ALWAYS use "Better Than Boullion" instead of broth or cubes. I think it makes a hue difference in flavor, and it is easy to add more flavor if needed.

Sometimes I also add some diced carrots, celery, and/or onions. Good way to get more veggies in it.

I highly recommend the avocado and sour cream "toppings" :-)


Directions

Add chicken broth, shredded chicken, beans, salsa, and pico de gallo to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.


Serving Size: Makes about six 10 oz servings, accounting for cooking down.

Number of Servings: 6

Recipe submitted by SparkPeople user LISA0825.

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