"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy White Chicken Chili Recipe

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This recipe for Easy White Chicken Chili, by , is from The Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
LaRae Hanson

Category:
Category:

Ingredients:  
Ingredients:  
6 cups chicken broth
4 cups cooked shredded chicken
2 (15-oz) cans Great Northern beans, drained
1-2 cups salsa verde (depending on how much heat you like)
2 tsp. ground cumin

Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips, lime.

Directions:
Directions:
Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.

Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken. Serve warm with desired toppings.
(Continued next page)

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
This is an easy and yummy recipe. When I make this I love the lime, cilantro, and avocado toppings. The rest of the toppings just make it better and better.

 

 

 

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