Tony Gonzalez’s Chicken Chili with White Beans

By JAmero4702

Ingredients

• 2 teaspoons almond oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups reduced sodium chicken broth
• 1 jar salsa verde
• 1 container (16 ounces), diced tomatoes, with juice
• 1 can (7 ounces) diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 pound cooked free–range chicken, diced
• 2 cans (15 ounces each ) white beans
• 3/4 cup frozen corn
• Sea salt
• Freshly ground black pepper

Details

Servings 6
Adapted from rachaelrayshow.com

Preparation

Step 1

Heat the oil in a large stockpot. Sauté the onion and garlic until soft. Add the broth, salsa verde, tomatoes and juice, chiles, and spices. Bring to a boil, then reduce the heat and simmer for 10 minutes.