Veggie Loaded White Chicken Chili
Servings
4servings
Cook Time
30minutes
Servings
4servings
Cook Time
30minutes
Ingredients
Veggies
  • 1medium green bell pepperdiced
  • 1small yellow oniondiced
Wholesome Carbs
  • 1can white beansdrained and rinsed, 15-ounces, Great Northern
  • 4ounces blue corn tortilla chips
Lean Proteins
  • ¾pound shredded chickenabout 2 cups
Healthy Fats
  • 2teaspoons oil (recommendedavocado)
  • 2medium avocados
Seasonings
  • 3cups low sodium chicken stock
  • 1cup salsa verde
  • 1teaspoon ground cumin
  • Optional garnishes: cilantrogreen onions, lime juice
  • 3cups low sodium chicken stock
  • 1cup salsa verde
  • 1teaspoon ground cumin
  • Optional garnishes: cilantrogreen onions, lime juice
Instructions
  1. In a medium stockpot, heat oil over medium-high heat. Sauté pepper and onion until soft, about 2-3 minutes. Add beans, chicken, stock, salsa, and cumin and bring to a low boil. Reduce heat and simmer 10-15 minutes.
  2. Portion into 1 ½ cup servings. Top each with ½ an avocado, diced, and any additional garnishes. Serve each with 1-ounce tortilla chips.
Recipe Notes

If you’re making the soup to freeze ahead, leave out the avocado until ready to serve.  

 

Recipe by Lindsey McCoy.

Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugars.

Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr