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5 Ingredient White Chicken Chili

(Serves 4)

  • 4 cups (950 ml) low-sodium stock (chicken or vegetable)
  • 4 cups (600 g) cooked chicken, shredded (or 2 boneless chicken breasts)
  • 2 (15-ounce) cans pinto or great northern beans, drained and rinsed
  • 16 oz (425 g) jar of salsa verde
  • 2 tsp ground cumin

Combine all the ingredients in a large pot and bring to a simmer at medium-high heat. When it starts to bubble, reduce the heat to medium-low and continue simmering for 5-10 minutes. Ladle into bowls and enjoy with your favorite toppings!