WHITE CHICKEN CHILI WITH SALSA VERDE

White Chicken Chili with Salsa Verde image

The slow cooker does all the work for this savory soup.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 6h30m

Yield 10

Number Of Ingredients 19

Previous Next

Ingredients

1 ½ cups dried navy beans
2 tablespoons all-purpose flour
1 ½ teaspoons garlic powder
1 ¼ teaspoons ground cumin
¾ teaspoon dried oregano
¾ teaspoon medium grind black pepper
1 ½ pounds boneless, skinless chicken breast, cut in bite-sized pieces
1 tablespoon Mazola® Corn Oil
2 stalks celery, diced
1 carrot, diced
1 cup diced onion
4 ounces sliced mushrooms
1 (14 ounce) can reduced sodium chicken broth
1 cup salsa verde, divided
1 ½ cups water
1 (5.3 ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon Sliced jalapenos and chopped cilantro

Steps:

Soak beans in four cups of water overnight.
Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute 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.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 26.6 g, Cholesterol 53.8 mg, Fat 8.3 g, Fiber 8.4 g, Protein 25.3 g, SaturatedFat 3.7 g, Sodium 223.3 mg, Sugar 4.2 g