White Chicken Chili

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PREP: 5 minutes

COOK: 10 minutes

Dairy-Free, Gluten-Free, Nut-Free, Egg-Free


4 cups
chicken broth
2 cups
shredded cooked chicken
15-oz can cannellini beans
2 cups salsa verde
1 tsp
ground cumin
avocado, diced
2 tbsp
chopped fresh cilantro
Salt and pepper to taste


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 immediatley topped with the avocado and cilantro or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)340
Total Fat (g)13
Saturated fat (g)2
Cholesterol (mg)70
Sodium (mg)720
Total Carbohydrate (g)26
Dietary Fiber (g)9
Total Sugars (g)4
Protein (g)32
Calcium (mg)65
Iron (mg)3
Potassium (mg)1069