White Chicken Chili

Fall and Chili.  I don't think there's a better combination!  This soup took about 5 minutes to prepare and 10 minutes to cook on the stove.  There's no one out there that could mess this recipe up.

What you need:

5 cups chicken broth

4 cups cooked shredded chicken

4 cups (2 15 oz cans) seasoned southern style Great Northern Beans- drained

2 cups salsa verde

2 tsp ground cumin

optional garnishes:

avocado

sour cream

cilantro

shredded cheese

tortilla chips

- Add chicken broth, chicken, beans, salsa verde and cumin into a large pot.  Stir and cook on high heat until it boils.  Once it's boiling, turn the heat to low, cover and simmer for 5 minutes.  Serve warm with desired toppings. 

Enjoy!

- Note - The seasoned southern style great northern beans make this chili spicy.  If you'd like a more mild taste, use the regular great northern beans without any seasoning.