Ingredients
Olive oil -2 TBSPs.
1 large yellow onion, chopped
2 cloves minced garlic
2 lbs. skinless chicken cut into 1" sized chunks
1 jar salsa verde (about 13.5 ounces)
1 -32 ounce box of fat-free chicken broth
3 -14 ounce cans of white kidney beans (canellini) or other white bean (such as navy beans) - drained
1 tsp. cumin
Salt and pepper to taste
Optional toppings:
Shredded cheddar cheese (or Mexican cheese blend)
Lite sour cream
Chopped green onions
Preparation
Sauté onion and garlic in olive oil until onion is tender. Add chicken and cook about 10 minutes (chicken does not have to be cooked through at this point; it will get cooked during the process). Add salsa, broth, beans and cumin. Add salt and pepper to taste. Bring to a boil and then cook for about 20 minutes more (uncovered) over medium heat.
Top chili with a dollop of sour cream, shredded cheddar, and chopped green onions for extra flavor.
Notes: For a thicker chili, use more beans and/or less broth
