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Salsa Verde White Bean Chicken Chili Recipe

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Salsa Verde White Bean Chicken Chili image


This recipe for Salsa Verde White Bean Chicken Chili, by , is from RESET BON PLAT > From Our Kitchen to Yours , 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!

Julie Stumbo-Fields, Certified Operations Supervisor, 15 years with BCD Travel, Peachtree City, GA


4 cups cooked shredded chicken or 1 lb. raw chicken breasts (depending on cooking method, below)
4 cups (one 32-oz. container) low-sodium chicken broth
2 (15 oz.) cans Great Northern beans, drained
2 cups (one 16-oz. jar) salsa verde
4 garlic cloved, minced
1/2 c chopped onion
1-4oz can chopped green chilis
1-2 tsp ground cumin


Stovetop Method:
Add all ingredients to medium saucepan. Stir to combine. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for at least 10 minutes. Serve warm with desired toppings.

Slow Cooker Method:
Add 2 raw boneless skinless chicken breasts, chicken broth, beans, salsa, cumin and garlic powder to a slow cooker. 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 chicken and return to slow cooker. Serve warm with desired toppings.

Optional toppings:
Diced avocado
Chopped fresh cilantro
Shredded cheese
Chopped green onions
Sour cream
Crumbled tortilla chips
Lime wedges

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This Salsa Verde White Bean Chicken Chili recipe is sure to be a hit at dinner! Packs up great for easy lunches too!




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