This picture is not so hot… but give this chili a try! I made it on a cold rainy spring day and it hit the spot. I like chili (and just about everything) with a little kick so I gave it some more spice, but feel free to eliminate the cayenne for a milder chili.
6 cups chicken broth
3 cups cooked shredded chicken (I used chicken thighs)
2 15-oz cans Great Northern beans, drained
2 cups salsa verde
2 tsps cumin
1 tsp cayenne
kosher salt and fresh black pepper to taste
chopped cilantro leaves (garnish, optional)
crumbled tortilla chips (garnish, optional – I baked a few corn tortillas in the oven and broke them up)
chopped avocado (garnish, optional)
sour cream (garnish, optional)
cheese (I used crumbled Cotija, but you could also use shredded Mexican or Monterey Jack)
1) Combine chicken broth, shredded chicken, beans, salsa verde, cumin, and cayenne pepper in a large soup pot over medium heat. Taste and season with salt and pepper.
2) Bring to a boil for a few minutes, then reduce heat and simmer for 10-15 minutes.
3) Serve with garnishes of choice! I’d recommend using them all.
Adapted from Damn Delicious.