Salsa Verde Chicken Chili

There is nothing quite as satisfying as a nice hearty soup or chili on a cool day. It’s even more satisfying when you can throw it together in a matter of minutes. With this chili you can be sitting down to a bowl of deliciousness before you know it.

This chili is not your typical thick chili. It’s honestly more like a soup. So call it what you like, but either way – it’s just down right yummy!!!

If you have the time and want to make your own salsa verde, I would highly recommend it. If you don’t have a recipe, I happen to have a delicious one that you could use!
Check it out here -> Salsa Verde – Tomatillo Salsa

In a stock pot add:
6 cups of Chicken Stock*
2 cups (or 16 oz jar) Salsa Verde – I use Ortega Medium Salsa Verde
Or make this: Salsa Verde ~ Tomatillo Salsa
2 (15.5 oz cans) Great Northern Beans, drained and rinsed
1 tsp Ground Cumin
Shredded Meat from an Entire Rotisserie Chicken
Freshly Cracked Black Pepper
Salt to taste, if needed

Bring to a simmer. Stirring occasionally – for about 15 minutes.
Taste and adjust seasoning to your preference. I don’t need to add salt because the bouillon I use is already seasoned.
*I like to use a roasted chicken bouillon base like this one, it’s my go to:
Better Than Bouillon Base
If you do this you will need 2 TBSP of bouillon base with 6 cups of water

Garnish with:
Freshly chopped cilantro – can add to stock pot or to individual servings
Chopped avocado – I like to squeeze lime juice over the avocado to keep it from turning brown and it gives the chili a nice freshness.
Sour Cream – for a little creaminess (optional)

How easy is that!? I hope you enjoy it as much as my family does.