Mi Rancho Salsa Verde Chicken Chili
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon ground pepper
- 2-3 cups chicken stock
- 1 4-ounce can chopped mild green chilies
- 1 16-ounce jar Mi Rancho salsa verde
- 2 cans white beans, drained and rinsed
- 3 cups chopped or shredded cooked chicken, about 2 large chicken breasts (you can also use turkey)
- Fresh squeezed lime juice to taste
- Optional toppings: Fresh cilantro, sour cream, avocado, jalapeño peppers, Cotija cheese, and/or Mi Rancho 7th Street original corn tortilla chips
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper and cook until the onion becomes translucent and tender, about 5 minutes. Add the salt, cumin, and black pepper, and continue cooking for about a minute.
Next, add the chicken stock, the green chilis, the salsa verde, the white beans, and the chicken to the pan. Bring the mixture to boil and then reduce to a simmer.
Simmer the chili for about 10 minutes to let the broth thicken slightly, and the flavors come together.
Add the fresh lime juice and adjust the seasonings if needed.
Spoon the chili into individual bowls, add the desired toppings, and serve.
Leftover chili can be stored in an airtight container in the refrigerator for 3 days or frozen for up to 3 months. Thaw it overnight in the fridge and reheat it on the stovetop or microwave.