RECIPE OF THE WEEK

BY LORI SHEMEK PH.D.

White Chicken Chili

INGREDIENTS

• 6 cups chicken broth
• 4 cups cooked shredded chicken
• 2 (15 oz) cans of Great Northern beans, drained
• 2 cups salsa verde
• 2 tsp. ground cumin
• Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, or sour cream

DIRECTIONS

1. 1. Add chicken broth, shredded chicken, beans, salsa, and cumin to a medium saucepan.
   2. Stir to combine.
   3. Keep over medium high heat until boiling.
   4. Then cover, and reduce heat to medium low.
   5. Simmer for at least five minutes.