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.
- 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.
- Stir in the chicken broth, beans and salsa. Increase heat to medium-high until liquid comes to a rapid simmer.
- 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.
- 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.