Bring a large pan to medium heat. Drizzle in the olive oil. Then add the bell peppers and onions. Saute for 5 minutes, until the bell peppers and onions have softened.
Add the chopped chicken. Season with cumin and chili powder. Stir to combine.
Pour in the chicken stock, salsa verde, cannellini beans, fire-roasted tomatoes, and tomatoes with green chilies. Stir until well mixed.
Once simmering, reduce the heat to low, and cook for 10 minutes.
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Salsa Verde Chicken Chili
Serves 8
Ingredients:
1 tablespoon olive oil
1 bell pepper, seeded and chopped
1 yellow onion, chopped
2 cups cooked chopped chicken
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups chicken stock
1 jar salsa verde, 16 oz.
1 can cannellinibeans, rinsed and drained, 15 oz.
2 cans fire-roasted diced tomatoes, 15 oz each
1 can diced tomatoes with green chilies, 10 oz.
Directions:
Bring a large pan to medium heat. Drizzle in the olive oil. Then add the bell peppers and onions. Saute for 5 minutes, until the bell peppers and onions have softened.
Add the chopped chicken. Season with cumin and chili powder. Stir to combine.
Pour in the chicken stock, salsa verde, cannellini beans, fire-roasted tomatoes, and tomatoes with green chilies. Stir until well mixed.
Once simmering, reduce the heat to low, and cook for 10 minutes.
Spoon the chili into serving bowls. Enjoy!
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