Quick Chicken Chili

Quick Chicken Chili

• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 4 cups chicken broth
• 4 cups cooked chicken breast, shredded*
• 1 can corn, drained
• 2 cans great northern beans, drained and rinsed
• 1 ½ cups salsa verde
• 1 Tbsp cumin
• 1 cup spinach or kale, chopped

1. Heat a tablespoon of olive oil in a soup pot over medium heat. Add onion and bell pepper and cook for 4-5 minutes until vegetables are soft and onions translucent.
2. Add broth, chicken, corn, beans, salsa verde, and cumin into the pot. Stir to combine.
3. Let soup slightly simmer for 10 minutes before adding chopped spinach or kale. Stir until spinach/kale is wilted, about 2 minutes.
4. Remove from heat and serve!

• 322 calories
• 30 g carbohydrates
• 6 g fat
• 23 g protein