White Chicken Chili with Salsa Verde

The slow cooker does all the work for this savoury soup.
Intermediate Serves
SKILL LEVEL 10 servings
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

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.



Total Time
Slow Cook Time 4 to 6 hours on HIGH, 7 to 9 hours on LOW
Nutritional Facts
Total Fat grams 10.00
Saturated Fat grams 4.00
Cholesterol milligrams 65.00
Sodium milligrams 390.00
Total Carbohydrates grams 34.00
Sugar grams 5.00
Dietary Fiber grams 8.00
Protein grams 32.00

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