Chicken Chili

Chicken, potatoes, beans and corn blend together in this simple soup to create a tasty, warming meal. Salsa verde adds a fantastic burst of flavor. It's a great alternative to traditional chili that will be sure to please your entire family.

Here's what you need:

1 small onion, diced
5 medium potatoes, cubed (I used Yukon Gold, but any kind will do)
1 carton (32 oz) chicken broth
1/2 cup salsa verde
1 teas cumin
1 teas garlic powder
1/2 teas chili powder
1/2 teas sea salt
pepper to taste
2 cups cooked shredded chicken
1 can (15 oz) cannellini beans, rinsed and drained
1 can creamed corn

In a large saucepan, saute the onion in a little olive oil. Add the potatoes, broth, salsa verde and spices. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.

Stir in the chicken, beans and corn and heat through.