Tony Gonzalez’s Chicken Chili with White Beans
Ingredients
- 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
Preparation
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.