White Chicken Chili Salsa Verde Slow Cooker

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Using your Slow Cooker makes this White Bean Chicken Chili  a cinch! Just toss in your ingredients, and let it simmer all day! Come home to a warm, filling bowl of soup!

Yesterday was cold, windy, and rainy. I couldn't have been happier!

I know that might sound strange, but I have been longing for some nice cool weather and the big thunderstorm we had was so calming. It made me just want to curl up on the couch with a big bowl of warm soup!

So even though I did have to go to work, I absolutely did make that big warm bowl of soup! I opted for a White Bean Chicken Chili made extra special with salsa verde and lime juice. This will definitely become one of our favorite soups this fall. It was super filling, extra tasty and required hardly any effort at all! Since this is a slow cooker recipe you just toss in your ingredients and go!

Ingredients Needed for White Bean Chicken Chili

This slow cooker white chicken chili recipe is very easy and loaded with basic ingredients you probably already have. The ingredients you will need are:

• Garlic
• Onion
• Jalapeno
• Chicken
• Canned Green Chilies
• Salsa Verde
• Chicken Broth
• Spices (cumin, oregano, garlic powder, black pepper, onion powder, salt)
• Lime juice

How to Make White Bean Chicken Chili

Begin my placing minced garlic, chopped onion and chopped, seeded jalapeño in the bottom of your slow cooker.

Place boneless, skinless chicken breast right on top of the vegetables in the slow cooker. There is no need to pan sear them or chop ahead of time, they will cook and shred perfectly in the slow cooker. Top the chicken with the spices.

Then add in the salsa verde and the canned green chilies, you do not have to drain or do any other prep work. Just dump them right on top of the chicken.

You're almost done! Add the white beans and the chicken broth. Stick a lid on that baby and let it simmer all day! This really is the perfect dump and go meal.

When I came home, I pulled the chicken out of the crock pot and shredded it with a fork. Really, I kind of just poked at it a because it is so tender it just falls apart.

Then, I added the chicken back into the slow cooker, squeezed a whole lime over the top and a sprinkle of seasoned salt. I let it simmer another 30 minutes or so.

Can I Freeze Chicken Chili Verde?

Yes! This Crockpot white bean chicken chili freezes well. Simply let it cool to room temperature, then store in freezer bags or freezer-safe containers. To thaw, place in the fridge overnight.

What to Serve with Crockpot White Chicken Chili

Serve this white bean chili with tortilla chips or with a side of cornbread. To garnish, I recommend using sour cream, green onions, shredded cheese, and other Mexican favorites!

Tips for Making the Best White Bean Chicken Chili

• 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.
• I prefer making this chicken chili verde in my Crockpot so I can set it and forget it. However, if you don't have a Crockpot you can easily make this recipe on the stovetop over low heat (it'll cook faster, just FYI).

More Gluten-Free Soup Recipes:

• Slow Cooker Chicken Enchilada Soup
• Smoky Black Bean Soup with Spicy Sausage
• Lightened Up Slow Cooker Potato Soup
• Sweet Corn Chowder
• Slow Cooker Cabbage Roll Soup

Ingredients

• 2 pounds chicken breast, fat removed
• 1 small onion, 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 cans green chilis (4.5 ounce)
• 1 cup salsa verde
• 2 cans white beans, drained and rinsed (15 ounces)
• 1 (32 ounce container) of chicken stock
• 1 lime, juiced
• 1 1/2 teaspoons season salt, garlic salt or salt based cajun seasoning

Instructions

1. Place the chopped onion, diced and seeded jalapeno peppers, and minced garlic in the bottom of your slow cooker.
2. Top with Chicken breast and spices
3. Add undrained cans of green chills and salsa verde
4. Add the cans of drained and rinsed white beans and chicken broth.
5. Let mixture simmer on low for 8 hours or on high for 4 hours.
6. Before you serve, remove the chicken breast and shred, add the shredded chicken back to the crock pot.
7. 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.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 433 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 130mg Sodium: 1942mg Carbohydrates: 33g Fiber: 8g Sugar: 4g Protein: 59g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs.

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White Chicken Chili Salsa Verde Slow Cooker

Source: https://www.maebells.com/slow-cooker-white-bean-chicken-chili-verde/

Posted by: farriertopectepech.blogspot.com

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