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Playing Tony Gonzalez’s Chicken Chili with White Beans


  • 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


Serves: 6


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.