Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 2 cups finely chopped white onion
- 1 tablespoon minced garlic
- 6 cups chopped/shredded chicken
- 64 ounces reduced sodium chicken broth
- 4 15 ounce cans great northern beans drained
- 1 cup mild salsa verde
- 1 ounce packet ranch dressing mix
- 4 tablespoons ground cumin
- 1-2 fresh limes juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- 1/2 cup finely chopped cilantro leaves
- shredded cheddar cheese topping option
- sour cream topping option
- chopped green onion topping option
- bacon crumbles topping option
- tortilla chips topping option
Instructions
- Heat olive oil in a large pot over medium heat until hot.
- Add the chopped onion and minced garlic to the pot. Cook and stir for about 5 minutes until softened.
- Incorporate the shredded chicken, chicken broth, drained beans, salsa verde, ranch dressing mix, ground cumin, lime juice, kosher salt, black pepper, garlic salt, and cilantro into the pot.
- Stir all ingredients together and let simmer on low for at least 30 minutes. For enhanced flavor, simmer for a couple of hours before serving.
- Serve each bowl of chili with your choice of toppings.
Notes
Feel free to use store-bought rotisserie chicken for quicker prep.
Adjust lime juice to taste for desired acidity.
This chili tastes even better the next day!
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.