Todd’s mom made this for us when they visited last. She found the recipe in a magazine…I think Southern Living? The white chili recipe is fairly basic, but this salsa really kicked it up a notch! It was so delicious!
- 1 onion, diced
- 3 cloves garlic, minced
- 2T olive oil
- 4 c cooked shredded chicken
- 28 oz chicken broth
- 2 14 oz cans chopped green chilis, undrained
- 1 packet of white chicken chili seasoning mix (Note: I had never seen or used this before, but they had several varieties at Harris Teeter. If you don’t have it on hand, you could mix salt, sugar, garlic powder, cumin, crushed red pepper, and cayenne pepper to taste.)
- 3 cans navy beans, undrained
Instructions: Saute onion and garlic in oil for 5 min. Stir in chicken and next three ingredients with two cans of beans. Coarsely mash the other can of beans and add. Boil and stir often. Cover and reduce heat, then simmmer for 10 min. Serve with mango avocado salsa (recipe below) and cilantro leaves.
Salsa: Cube one avocado, and add one diced fresh mango, 1/2 c diced red onion, 2 T chopped cilantry, and 2 T lime juice. *I thought the fresh onion was a little strong…I might do a little less or even omit. It sure tasted so good on that spicy chili!