Tony Gonzalez’s Chicken Chili with White Beans

by Rachael Ray Show Staff 9:00 AM, December 26, 2014

Aired December 26, 2014

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.

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