Chicken Chili Verde

Nothing warms you up in the winter time faster than a nice spicy soup! This recipe is really easy to throw together any night of the week! 

Chicken Chili Verde

1/2 yellow onion, diced

1 tbsp. olive oil

2 14.5 oz. cans fat free chicken broth

15 oz. can pinto beans, drained

7 oz. can sliced jalapeño peppers (use green chiles for less heat)

1 cup salsa verde

2 chicken breasts, cooked and shredded

2 tbsp. cilantro, chopped 

2 tsp. cumin

2 tsp. chili powder

1 tsp. garlic powder

1 tsp. salt

Garnish with: shredded pepper jack cheese, fresh cilantro, chopped green onions, lime wedges, sour cream, sliced avocado, crushed tortilla chips, etc. 

Directions:

1. Heat oil in large pot. Add onions. Sautée on medium heat until slightly browned, stirring often. 

2. Add remaining ingredients to pot. Cover and simmer 30 minutes. 

3. Spoon in to bowls and garnish with toppings of choice. Enjoy!