White Chicken Chili
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Servings: 4
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Meal Tags: Make-ahead
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free
Ingredients
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 15-oz can cannellini beans
- 2 cups salsa verde
- 1 tsp ground cumin
- 1 avocado, diced
- 2 tbsp chopped fresh cilantro
- Salt and pepper to taste
Preparation
In a large soup pot, combine the chicken broth, cooked chicken, beans, salsa verde, and cumin. Bring the mixture to a boil over medi-high heat. Reduce the heat to medium and allow the soup to simmer until the liquid reduces slightly, about 10 minutes.
Serve immediately topped with the avocado and cilantro or store in the refrigerator for up to 3 days.