Super Simple White Chicken Chili
Prep time
Cook time
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This chili is the ultimate cold weather comfort food, packed with protein-rich cannellini beans and chicken, and spicy salsa verde for a little kick.
Serves: 8
  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 16-oz salsa verde (I used medium spice)
  • 4 cups shredded chicken (1 whole rotisserie)
  • 2 15-oz cans cannellini beans, drained and rinsed
  • 32-oz low sodium chicken broth
  • ¼ tsp chili flakes
  • ½ cup torn cilantro leaves
  • Juice of 1 lime
  • Optional: ¼-1/2 cup milk or half and half, if you'd like a creamier base
  • Toppings: cilantro, lime, sour cream, shredded cheese, tortilla chips
  1. Heat the olive oil in a large stock pot over medium heat. Add the onions and saute until translucent, stirring often for about 5 minutes. Add the garlic and saute for 1 minute, then add the salsa, chicken, beans, chicken broth, and chili flakes.
  2. Cover and bring to a boil, then reduce to a simmer for 10 minutes. Turn off the heat and add the cilantro, lime juice and milk (if using). Stir to combine. Serve topped with your favorite toppings!
Recipe by Another Root at