Get the Recipe: Slow Cooker White Bean Chicken Chili Verde
Using your Slow Cooker makes this White Bean Chicken Chili Verde a cinch! Just toss in your ingredients, and let it simmer all day! Come home to a warm, filling bowl of soup!
Ingredients
- 2 pounds chicken breast, fat removed
- 1 cup onion, finely chopped
- 2 fresh jalapeños, seeded and diced
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 (4 ounce) cans green chilis
- 1 cup salsa verde
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 (32 ounce) container of chicken stock
- 1 lime, juiced
- 1 1/2 teaspoons season salt, garlic salt or salt based cajun seasoning
Instructions
- Place the chopped onion, diced and seeded jalapeno peppers, and minced garlic in the bottom of your slow cooker.
- Top with Chicken breast and spices
- Add undrained cans of green chills and salsa verde
- Add the cans of drained and rinsed white beans and chicken broth.
- Let mixture simmer on low for 8 hours or on high for 4 hours.
- Before you serve, remove the chicken breast and shred, add the shredded chicken back to the crock pot.
- Squeeze lime juice into the soup and sprinkle season salt, stir, and let simmer an additional 20-30 minutes.
Notes
- Since the jalapeño is seeded it does not have a lot of spice. However, you can use 1/2 of a chopped green bell pepper in place if you are sensitive to jalapeños.
- Trim the chicken breasts of any excess fat before placing them in the slow cooker.
Serving: 11/2 cup, Calories: 382kcal, Carbohydrates: 31g, Protein: 45g, Fat: 7.4g, Saturated Fat: 2g, Cholesterol: 115mg, Sodium: 689mg, Fiber: 8.2g, Sugar: 8.4g
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