Really easy and super versatile salsa verde chicken chili. Thicken it up by cutting back on the broth and serve with tortilla scoops, or use it as enchilada filling. If you're in a hurry, try using deli rotisserie chicken and cook it on the stovetop. Tweak it to your taste buds' content. No matter how you do it, top it off with sour cream.
Ingredients
- 1 pound skinless , boneless chicken breast halves
- 1 package white chili seasoning , 1.25 ounce
- 2 cans reduced-sodium white beans , 15 ounce
- 0.5 cartons chicken broth , 32 ounce
- 1 jar salsa verde , 16 ounce
- 1 can cream-style corn , 15 ounce
- 1 medium onion , diced
- 1.5 cups chopped celery
- 1 can fire-roasted diced jalapenos , 4 ounce
- 1 can fire-roasted diced green chiles , 4 ounce
- 0.5 teaspoons minced garlic
- 1 teaspoon minced fresh cilantro
Instructions
-
1
Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
-
2
Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
-
3
Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.
Nutrition Facts
Per serving
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