Directions
- 1Heat olive oil in a large Dutch oven or soup pot.
- 2Add diced onion and jalapeño; sauté for 5–7 minutes. Add minced garlic and cook for another minute.
- 3Pour in chicken broth, shredded chicken, salsa verde, and Bush's Chili Magic. Stir and bring to a boil. Reduce heat to low, partially cover, and simmer for at least 20 minutes.
- 4Turn off the heat and add cilantro, lime juice, and sour cream. Stir and serve immediately.
- 5Top with lime juice, cheese, sour cream, avocado, cilantro, and tortilla chips.
Ingredients
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 1 diced jalapeño
- 1 head, minced garlic
- 3 to 4 cups low-sodium chicken broth
- 2 15.5 oz cans Bush's Slow Simmered White Chili Magic
- 1 shredded rotisserie chicken
- 1 16 oz jar Salsa Verde
- 0.25 cup cilantro
- 1 juice from lime
- 0.5 cup sour cream
- 1 plus more for topping lime juice
- 1 plus more for topping sour cream
- 1 avocado
- 1 shredded cheese
- 1 tortilla chips
- 1 cilantro
Equipment
large Dutch oven or soup pot
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