9°80° Sriracha White Bean Chicken Chili

Ingredients

2 tablespoons vegetable oil

1 yellow onion, diced

1 teaspoon garlic, minced

¼ cup 9°80° Sriracha + additional for garnish

1 can (14.5 ounces) chicken broth

1 jar (18.75 ounces) Salsa Verde

1 can (15.25 ounces) sweet corn, drained

1 can (16 ounces) diced fire roasted tomatoes, drained

1 pound cooked shredded chicken (rotisserie chicken), about 2 heaping cups

1 can (15 ounces) white beans, drained

Optional

1 medium jalapeno diced, for garnish

fresh cilantro, chopped, for garnish

Cheese, shredded, for garnish

Instructions

Heat oil over medium heat in a dutch oven or large pot. Add onion and cook for about 5-7 minutes, or until translucent.

Add garlic and cook for 1 minute.

Stir in broth, salsa verde, corn and tomatoes.

Bring the mixture to a boil. Reduce the heat to low and allow to simmer for 10 minutes.

Add 9°80° Sriracha, shredded chicken and beans. Continue to simmer for 5-10 minutes.

Drizzle with 9°80° Sriracha and garnish with chopped jalapeno, cilantro, and shredded cheese.