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White Chili W/Rotisserie Chicken

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“I threw this together one day when I wasn't in the mood to cook a chicken myself. I'd read a lot of white chili recipes to get ideas but this is what I like. I'm in the habit now of jotting things down as I create them so I can re-make them if they're really good. :)”
READY IN:
2hrs 4mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. in a soup pot over medium high head put in the olive oil and cook the onions, peppers & carrots; stir frequently and cook until they're al dente.
  2. add the garlic and cook another 3-4 minutes (don't let the garlic brown).
  3. turn the heat down to medium low and add the chicken, chicken stock, bouillon granules, beans and salsa verde. add water for a thinner consistency, if desired. salt & pepper to taste.
  4. simmer for an hour and then float the bay leaf on top. simmer another half hour, remove the bay leaf and serve.

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