Wednesday, March 17, 2010

White Bean Chicken Chili

We like good hearty soups and chilis around here. This one has lots of flavor but not too much heat, depending on how spicy your salsa verde is, of course. I used a medium heat, cause that was all Wal-Mart had. The original recipe, from Allrecipes, called for tomatillos. I couldn't find those, so I improvised.
Try the hint of lime tortilla chips with this chili....I'm normally not a fan of those chips, but here, they're delicious. Or just do like I did this time and use regular tortilla chips and some lime wedges.
Note: Three limes wedges for one bowl of chili as pictured is too much. Believe me, I know.


1-1/2 lbs boneless chicken breasts (frozen is fine)
1 onion, chopped
2 cloves garlic, chopped
1 (14.5 oz) can petite diced tomatoes
3 (15 oz) cans white beans
1 (16 oz) jar salsa verde
1 cup frozen corn
1 (14.5 oz) can chicken broth (or water with bouillion)
1 (7 oz) can diced green chiles
1 t. dried oregano
1 t. cumin
salt and pepper to taste

Optional Garnishes: sliced limes, shredded cheese, sour cream, avocado, tortilla chips

Combine all ingredients (except garnishes) in a slow cooker. Cook on high for 4-6 hours, or on low for 8 hours. When cooking time is close to finished, remove chicken breasts and shred with forks. Return to pot.

Serve with desired garnishes!

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