Aired September 18, 2014

Tony Gonzalez’s Chicken Chili with White Bean

serves 6


    2 teaspoons almond oil
    1 onion, chopped
    3 cloves garlic, minced
    4 cups reduced sodium chicken broth
    1 jar salsa verde
    1 container (16 ounces), diced tomatoes, with juice
    1 can (7 ounces) diced green chiles
    1/2 teaspoon dried oregano
    1/2 teaspoon chili powder
    1/2 teaspoon ground cumin
    1 pound cooked free–range chicken, diced
    2 cans (15 ounces each ) white beans
    3/4 cup frozen corn
    Sea salt
    Freshly ground black pepper


Heat the oil in a large stockpot. Sauté the onion and garlic until soft. Add the broth, salsa verde, tomatoes and juice, chiles, and spices. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Add the chicken, beans, and corn. Simmer for 5 minutes. Add sea salt and pepper.