Southwest Chicken Chili
  • 1 (16-ounce) jar salsa verde
  • 3 cups shredded, cooked chicken (I used a deli chicken)
  • 1 (15-ounce) can Northern Beans
  • 1 (15-ounce) can black beans
  • 32-ounces chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • juice of one lime, optional
  • For garnish: avocado, green onion, sour cream, shredded cheese, cilantro
  1. Place all ingredients, through the oregano, in a large sauce pan or dutch oven. Bring to a boil. Lower heat, and allow to simmer for 10 minutes, stirring occasionally. Add lime juice, and stir through before ladling into bowls.
  2. Top with garnishes, if desired.
Nutrition Information
Serving size: 6 servings
Recipe by Kitchen Meets Girl at