White Chicken Chili

30 mins
Serves 1
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Directions

  1. 1Heat olive oil in a large Dutch oven or soup pot.
  2. 2Heat olive oil in a large Dutch oven or soup pot.
  3. 3Heat olive oil in a large Dutch oven or soup pot.
  4. 4Add diced onion and jalapeño; sauté for 5–7 minutes. Add minced garlic and cook for another minute.
  5. 5Add diced onion and jalapeño; sauté for 5–7 minutes. Add minced garlic and cook for another minute.
  6. 6Add diced onion and jalapeño; sauté for 5–7 minutes. Add minced garlic and cook for another minute.
  7. 7Pour 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.
  8. 8Pour 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.
  9. 9Pour 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.
  10. 10Turn off the heat and add cilantro, lime juice, and sour cream. Stir and serve immediately.
  11. 11Turn off the heat and add cilantro, lime juice, and sour cream. Stir and serve immediately.
  12. 12Turn off the heat and add cilantro, lime juice, and sour cream. Stir and serve immediately.
  13. 13Top with lime juice, cheese, sour cream, avocado, cilantro, and tortilla chips.
  14. 14Top with lime juice, cheese, sour cream, avocado, cilantro, and tortilla chips.
  15. 15Top with lime juice, cheese, sour cream, avocado, cilantro, and tortilla chips.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 large, diced yellow onion
  • 1 large, diced yellow onion
  • 1 large, diced yellow onion
  • 1 diced jalapeño
  • 1 diced jalapeño
  • 1 diced jalapeño
  • 1 head, minced garlic
  • 1 head, minced garlic
  • 1 head, minced garlic
  • 3 to 4 cups low-sodium chicken broth
  • 3 to 4 cups low-sodium chicken broth
  • 3 to 4 cups low-sodium chicken broth
  • 2 15.5 oz cans Bush's Slow Simmered White Chili Magic
  • 2 15.5 oz cans Bush's Slow Simmered White Chili Magic
  • 2 15.5 oz cans Bush's Slow Simmered White Chili Magic
  • 1 shredded rotisserie chicken
  • 1 shredded rotisserie chicken
  • 1 shredded rotisserie chicken
  • 1 16 oz jar Salsa Verde
  • 1 16 oz jar Salsa Verde
  • 1 16 oz jar Salsa Verde
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 1 juice from lime
  • 1 juice from lime
  • 1 juice from lime
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 1 plus more for topping lime juice
  • 1 plus more for topping lime juice
  • 1 plus more for topping lime juice
  • 1 plus more for topping sour cream
  • 1 plus more for topping sour cream
  • 1 plus more for topping sour cream
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 shredded cheese
  • 1 shredded cheese
  • 1 shredded cheese
  • 1 tortilla chips
  • 1 tortilla chips
  • 1 tortilla chips
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro

Equipment

large Dutch oven or soup pot