Spicy White Chicken Chili


I made this last night on the stove. We had never had Salsa Verde before and found it quite different. Also, the cilantro was different for us. I liked it but my husband wasn’t too crazy about it. I didn’t find it to be hot but maybe tonight, after soaking in all the flavors it will be hotter.

  • 5-6 cups chicken broth (depending on if you want it a bit soupy) 
  • 6 cups cooked shredded chicken (I used rotisserie chicken) 
  • 2 (15.3 ounce) cans Northern White beans, drained 
  • 2 cups salsa verde (I chose jalapeno salsa verde for an even spicier chili!) 
  • 1 tablespoon olive oil 
  • 2 tablespoons fresh chopped cilantro 
  • ½ tablespoon poultry seasoning 
  • 1 teaspoon chili powder 
  • 1 large yellow onion, chopped/diced 
  • 4 cloves garlic, minced 
  • 2 jalapeno peppers, diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version) 
  •  1 poblano pepper, diced (if you want REALLY spicy, substitute serrano chilis for the poplano, or leave the seeds in from the jalapeno peppers. If you want less spicy, leave the seeds out) Sour Cream, more jalapenos, shredded cheese, and green onion for garnish (optional) 
INSTRUCTION and RECIPES >> Spicy White Chicken Chili @thecookierookie.com