Here’s a super easy and very tasty chicken chili that John and I invented as we cooked last night. We still had some of our rotisserie chicken from Costco left over so I chopped up a breast and a thigh into bite sized pieces. John started off by sautéing half an onion and a poblano chile in a little oil and salt. Then he added in chopped garlic and cumin powder and stirred that around for a minute. I added in the cut up chicken, a can of drained and rinsed cannellini beans, and a 24 oz. jar of Walmart’s medium salsa verde. We cooked it all at a low simmer for about 15 minutes.

I put 2 ladlesful of the chili on one side of my bowl and added a combination of brown rice, quinoa, and riced cauliflower on the other. My dinner was garnished with cilantro, avocado, and a lime wedge. It was so good and filling that I forgot to make the salad that I was planning on! Plus, we have leftovers for lunch!!