Prep Time | Cook Time | Total Time | Servings |
---|---|---|---|
30 minutes |
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 jalapeño, diced (optional for spice)
- 1 head garlic, minced (to taste)
- 3–4 cups low-sodium chicken broth (adjust for preferred consistency)
- 2 (15.5-ounce) cans Bush’s Slow Simmered White Chili Magic
- 1 rotisserie chicken, shredded
- 1 (16-ounce) jar salsa verde (mild or medium)
- ¼ cup chopped cilantro (to taste)
- Juice from 1 lime, plus more for topping
- ½ cup sour cream, plus more for topping
Optional Toppings: lime juice, sour cream, avocado, shredded cheese, tortilla strips, cilantro, jalapeño
Instructions
- In a large Dutch oven or soup pot, heat olive oil over medium heat.
- Add onion and jalapeño; sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
- Pour in chicken broth, shredded chicken, salsa verde, and Bush’s White Chili Magic. Stir well and bring to a boil.
- Reduce heat to low, partially cover, and simmer for at least 20 minutes (longer if time allows for deeper flavor).
- Turn off heat and stir in cilantro, lime juice, and sour cream until smooth and creamy.
- Serve immediately with desired toppings: lime juice, cheese, sour cream, avocado, cilantro, and tortilla strips.
Notes
- For a creamier texture, blend half of the chili before adding the sour cream.
- Store leftovers in the fridge for up to 4 days — it reheats well.
- Great served with cornbread or over rice for a heartier meal.