After I made a batch of Salsa Verde Chicken, I then moved onto Cookies and Cups' version of Chicken Chili. I made a few minor tweaks in seasonings, and this is amazing!
For something so healthy, it's loaded with flavor. I did top our portions with a bit of shredded cheese, but you could go without if you like leading a boring life. This is thick and really loaded with chicken. I think you could stretch the chicken a bit, either using 2 cups or increasing some of the other ingredients to make this recipe go even further.
Salsa Verde Chicken Chili
2 Tbsp. olive oil
1 onion, diced
1 cup frozen corn
3 cloves garlic, diced
2 cans cannellini beans, drained, rinsed and divided
2 tsp. cumin
1/2 tsp. aleppo pepper
1/2 tsp. smoked paprika
1 tsp. smoked salt
3 cups salsa verde chicken
24 oz. chicken broth
In a large pot, heat the olive oil over medium heat. Saute the onions and corn until soft, about 5 minutes. Add in the garlic, and saute for 2 more minutes.
one can of drained and rinsed beans into a blender
or food processor. Transfer the onion mixture into the blender or food
processor as well. Add in the cumin, aleppo pepper, paprika and salt. Blend the mixture
until it is a thick paste.
the chicken to the unwashed dutch oven over medium heat, and stir in the
chicken broth. Add in the bean mixture to the broth, and stir to
combine. Finally add in the remaining beans. Heat the chili until it just comes to a boil, stirring frequently. Reduce the heat to low, and simmer the chili for 30 minutes. Makes 6 servings.