Happy Thursday, !

🤤I’ve got a delicious 15-minute dinner recipe for you today…

This White Chicken Chili is a great way to use leftover chicken. You also can make it with turkey.

The best part about this recipe is the variety…

You can eat it as-is or top it with diced avocado, shredded cheese, and/or chopped cilantro – or any of your other favorite chili toppings.

TIP: If you have more time, you can even add more veggies – simply saute onions, carrots, celery, etc., in olive oil in the pot before adding the rest of the ingredients!

5 Ingredient White Chicken Chili

(serves 4)

● 4 cups (950 ml) low-sodium stock (chicken or vegetable)

● 4 cups (600 g) cooked chicken, shredded (or 2 boneless chicken breasts)

● 2 (15-ounce) cans pinto or great northern beans, drained and rinsed

● 16 oz (425 g) jar of salsa verde

● 2 tsp ground cumin

Combine all the ingredients in a large pot and bring to a simmer at medium-high heat. When it starts to bubble, reduce the heat to medium-low and continue simmering for 5-10 minutes.

Ladle into bowls and enjoy with your favorite toppings!

(And as always, tag me with a photo if you make this one — or leave a comment and tell me how you made it your own!)

Coach Lu 

Ludwight Rigueur, SMTh, SMTr, LMT, Qigong Instructor

Rigueur Soma Performance

w: https://rsomaperformance.com

e: ludwight@lurigueur.com

Booking Page: shor.by/RSPbookPage