White Chicken Chili
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The slow cooker does all the work for this savoury soup.
Category Entrees - Poultry Serves 10 servings
Cooking Time 06:30 Kid Friendly Yes
 
White Chicken Chili
1
 
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The slow cooker does all the work for this savoury soup.
Category Entrees - Poultry
Serves 10 servings
Cooking Time 06:30
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
1-1/2 cups dried navy beans
2 tablespoons all-purpose flour
1-1/2 teaspoons garlic powder
1-1/4 teaspoons ground cumin seed
3/4 teaspoon leaf oregano
3/4 teaspoon black medium grind pepper
1-1/2 pounds boneless, skinless chicken breast, diced into bite-sized pieces
1 tablespoon Mazola® Corn Oil
2 celery stalks, diced
2 carrots, diced
1 cup diced onion
4 ounces sliced mushrooms
1 can (14 ounces) reduced sodium chicken broth
1 cup salsa verde, divided
1-1/2 cups water
1 can (5.3 ounce) evaporated milk
1 cup shredded Monterey Jack cheese
1 to 2 tablespoons chopped fresh cilantro
Sliced jalapenos and chopped cilantro, optional
 
Instructions
 

Soak beans in four cups of water overnight.

Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag. Place chicken in bag and gently toss with flour mixture to completely coat.

Heat oil in large nonstick skillet over medium high heat; add  chicken to skillet. Sauté chicken until lightly browned about 6 to 8 minutes.

Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.

Place chicken in slow cooker; stir to combine ingredients.

Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.

 

 

 
 
 
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