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4 cups low-sodium chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
16 ounces Soules Kitchen Flame Grilled Chicken, refrigerated
1 (16-ounce) jar salsa verde
1 (4-ounce) can chopped green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1 cup shredded pepper jack cheese
1 avocado, halved, pitted and sliced
1/2 small white onion, chopped, or 1/2 cup packaged chopped white onion
1/4 cup chopped fresh cilantro
Combine broth, beans, chicken, salsa verde, chiles, cumin, chili powder and salt together in large pot over medium-high heat. Cook until fully heated through, about 10 to 15 minutes.
Divide chili between bowls and top with pepper jack cheese, avocado, onion and cilantro. Serve and enjoy.
Tip: Packaged chopped white onions can usually be found in the produce aisle of your local grocer.
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