White Bean Chicken Chili

Who made a New Years resolution to cook more? To eat healthier? Well, here is the launch of our five-ish (we have never been great with sticking to the rules) ingredient series. These are meals that are super easy, super quick, hopefully the ingredient list won’t overwhelm you and they will get you in the kitchen! We are starting with this no chop, one pot chili recipe that is perfect for winter!

Serves 6-8

1 Tablespoon Olive Oil
1 Tablespoon cumin
1 12-16 oz jar of salsa verde (if cooking for kids try to get the mild)
2 can white cannellini beans with liquid
4 cups chicken broth
2 large chicken breasts (or 2-3 cups of shredded rotisserie chicken)

Optional toppings:
Diced avocado
Lime wedges
Chopped cilantro
Shredded jack or cheddar cheese
Sour cream

Heat a tablespoon of olive oil over medium high heat and let it warm for a minute. Add the cumin and stir it in the olive oil, letting it toast. Add salsa verde, the beans with their liquids and chicken broth and bring to a boil. Add chicken and turn down to a simmer. Simmer for 30 minutes, pull out chicken and shred (if you were using uncooked chicken breasts). Add chicken back to the pot and serve with desired toppings.