3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1/2 medium sweet onion, chopped

2 cloves garlic, minced

1 (4 ounce) can green chilis

2 teaspoons ground cumin

4 cups chicken broth

1 (15 ounce) can white beans, drained and rinsed

2 cups (16 ounces) salsa verde

2-3 cups shredded cooked chicken

toppings as desired: shredded cheese, tortilla strips or chips, fresh jalapeno slices, diced avocado, cilantro leaves, sour cream, etc.


  1. Warm Pompeian Smooth Extra Virgin Olive Oil in a large stockpot or Dutch oven over medium heat. Add onion. Cook 3-4 minutes, just until soft. Stir in garlic, green chilis and cumin. Cook 1 minute more, just until fragrant.
  2. Stir in the chicken broth, beans and salsa. Increase heat to medium-high until liquid comes to a rapid simmer.
  3. If you prefer a thick chili, blend part of the mixture at this point — either pulse an immersion blender straight in the pot for 5-10 seconds, or scoop out roughly 1 cup of the mixture, blitz in a blender or food processor, and return to the pot. If you prefer a thinner consistency, you can skip this step.
  4. Add chicken to the pot. Reduce heat back to medium, and let simmer for another 5 minutes, just until chicken is warmed through. Serve big bowls with all your favorite toppings.