Yields1 Serving

 17 cans white meat chicken
 15 oz cannellini beans, NOT drained
 15 oz canned corn, drained
 ¾ cup salsa verde
 1 tsp cumin
 ½ tsp garlic powder

1

Drain canned chicken and pat dry with a clean paper towel.

2

Spray pot with cooking spray. Once pan is hot, add chicken, cumin and garlic powder.

3

Stir over the heat, breaking up the chicken until it's fully shredded (about 3 minutes).

4

Add remaining ingredients: undrained beans, drained corn, broth and salsa.

5

Heat until chili begins to boil, then reduce heat to a simmer for 10-15 minutes.

6

Optional toppings: sour cream or plain Greek yogurt, reduced fat cheese, whole grain tortilla chips, green onions.

Ingredients

 17 cans white meat chicken
 15 oz cannellini beans, NOT drained
 15 oz canned corn, drained
 ¾ cup salsa verde
 1 tsp cumin
 ½ tsp garlic powder

Directions

1

Drain canned chicken and pat dry with a clean paper towel.

2

Spray pot with cooking spray. Once pan is hot, add chicken, cumin and garlic powder.

3

Stir over the heat, breaking up the chicken until it's fully shredded (about 3 minutes).

4

Add remaining ingredients: undrained beans, drained corn, broth and salsa.

5

Heat until chili begins to boil, then reduce heat to a simmer for 10-15 minutes.

6

Optional toppings: sour cream or plain Greek yogurt, reduced fat cheese, whole grain tortilla chips, green onions.

Pantry White Chili