Made with simple ingredients and packed with protein, this Easy White Chicken Chili is the perfect lunch or dinner soup and a nice change from traditional tomato-based chili.
Soup season is here. My favorite. I love soup because it’s so low maintenance. You basically can just throw whatever’s in your fridge or pantry in a pot, let it simmer a while and boom – dinner! It’s perfect for food prep because it reheats well and it’s easy to pack for lunch.
This White Chicken Chili is a slight twist on one of my mother in law’s recipes and we eat it pretty frequently. Usually it calls for canned jalapenos but this time I used some salsa verde and I loved the end result!
This soup is packed with flavor and protein and the possibilities for toppings are pretty much endless. I load mine up with avocado, salsa and lots of cheese!
Here’s how you make it:
If you buy your salsa verde, look for a brand with the fewest ingredients and the lowest sodium content. You can also make your own using my salsa verde recipe!
Optional – add a jar of diced jalapenos or a minced fresh jalapeno for some extra spice!