Last night was one of those nights I needed a meal that was quick and fast. One of my favorite benefits to having a well stocked pantry and food storage is you can make complete meals without having to run to the store. Most of this recipe is all about dumping in a soup pot jars or cans of food, which makes it really simple to make. However, with a little splash of lime juice and some fresh avocados, we had a creamy chicken chili that was perfect for a busy night. It’s a little bit spicy, creamy and full of lots of great nutrients. This is a simple, easy recipe I know your family will love too! Enjoy 🙂

 

Creamy White Chicken Chili
Ingredients
  1. 2 onions, diced
  2. 2 Tbs. olive oil
  3. 1 1/2 cup chicken broth
  4. 16 oz. jar salsa verde
  5. 3-4 boneless skinless chicken breasts
  6. 6 cans white beans, drained
  7. 1 Tbs. cumin powder
  8. 2 Tbs. chicken bouillon
  9. 2 tsp. black pepper
  10. Salt to taste
  11. Cayenne pepper to taste (if you like more spice)
  12. 3 cans evaporated milk
  13. 1-2 cups shredded cheese
  14. 1/4 cup cilantro, chopped
  15. 1 cup tortilla chips
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Instructions
  1. Dice the onion into small pieces. In a soup pot, turn the heat to medium high heat. Add the olive oil and onions into the soup pot. Saute until the onions are tender. To the onions once they are soft, add the chicken broth, salsa verde, and the chicken breasts. Bring this mixture to a boil so the chicken can cook and become tender. Once the chicken is tender, remove the chicken from the broth and shred on a plate. Add the cooked chicken back to the pot. Add the drained white beans, cumin powder, chicken bouillon, black pepper, cayenne pepper, evaporated milk and salt to taste. Stir the soup and let it simmer until you are ready to serve. Garnish the soup with shredded cheese, cilantro and tortilla chips.
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