White Chicken Chili Recipe
Just dump all the ingredients for this white chicken chili in the crock pot, and hours later, you'll have the best white chicken chili ever!
Servings: 8 servings
Calories: 279kcal
Equipment
Ingredients
- 4 Skinless boneless chicken breasts frozen
- 32 ounces chicken stock
- 1 ⅓ cup fresh salsa verde
- ¼ cup fresh lime juice
- 2 chicken bouillon cubes
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon crushed red pepper
- 2 cans cannellini beans drained
- 1 medium onion diced
- Optional: 2 tablespoons flour or cornstarch for thickening
- Cilantro for garnishing
Instructions
- Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cooker and cook on low for 6-8 hours (or on high with 3-4 hours).
- About 40 minutes before chicken is complete, shred chicken with two forks in liquid.
- Pour in beans and onions, and continue to cook for the remaining 40 minutes.
- If using, carefully whisk in flour and allow sauce to thicken.
- Garnish with cilantro and serve. This is perfect with homemade cornbread.
Notes
Storage
Store them in the fridge or freezer in an airtight container. It will last in the fridge for about 3-4 days and in the freezer for up to 3 months. Reheat the chili in a pot on the stove over medium heat until warmed all the way through. Thaw frozen chili in the fridge overnight before reheating. If it's too thick after storing, you can add some chicken broth to thin it out.Nutrition
Calories: 279kcal | Carbohydrates: 25g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 75mg | Sodium: 1328mg | Potassium: 669mg | Fiber: 5g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 6.3mg | Calcium: 85mg | Iron: 3.6mg