White Chicken Chili

Source

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

1. In a large Dutch oven or soup pot, heat olive oil over medium heat.
   
2. Add onion and jalapeño; sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
   
3. Pour in chicken broth, shredded chicken, salsa verde, and Bush’s White Chili Magic. Stir well and bring to a boil.
   
4. Reduce heat to low, partially cover, and simmer for at least 20 minutes (longer if time allows for deeper flavor).
   
5. Turn off heat and stir in cilantro, lime juice, and sour cream until smooth and creamy.
   
6. 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.