here, but I was lucky enough to find an excellent Tomatillo and Avocado Salsa at Costco (love that place!) that had a list of ingredients all approved on my Anti-Inflammatory Diet. I think the brand name was Roja's... but it was delicious!
The recipe as I made it is posted below, but I highly recommend you check out the original too, if for nothing more than her seriously amazing photography! Trust me on this, her pictures are way more yummy than mine!
White Chicken Chili(Her recipes says 2-4 servings, but Mike and I got six full bowls out of this recipe, so I would say 6 servings)
Ingredients:6 Cups Chicken Broth, organic, low sodium
4 Cups Shredded Chicken
2 15 oz cans of Great Northern or White Beans, drained and rinsed
2 Cups Tomatillo/Avocado Salsa Verde
2 tsp Cumin
1 tsp dried Cilantro (if fresh is not available). If fresh is available, use lots of that instead!
Stir all ingredients together in a large saucepan (or a dutch oven, if you are like me). Heat over medium-high until boiling, then reduce heat to medium-low, cover, and simmer for at least 5 minutes. I simmered for about 15 minutes, and it was delicious!
You can top this with almost anything you want: avocado, sour cream, shredded cheese, fresh cilantro, tortilla chips/strips... even a corn-based salsa would be really good on it (although not in my diet yet).
I hope you enjoy!