Ingredients: |
Ingredients: 2 tablespoons olive oil
1 large yellow onion, diced
2 4-ounce cans diced green chiles
2 teaspoons minced garlic
2 pounds boneless skinless chicken breasts (or thighs)
5 cups chicken broth
1 cup homemade tomatillo salsa verde (or other store-bought salsa verde)
1/4 teaspoon cumin
1/2 teaspoon dried oregano
2 14-ounce cans great northern beans, drained and rinsed
salt, to taste
For serving: lime wedges, chopped cilantro, tortilla chips, shredded cheese and sour cream
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Directions: |
Directions:To make this recipe in under 30 minutes, you can use pre-cooked shredded chicken that you have leftover in the fridge or a store-bought shredded rotisserie chicken. Simply sautee the onions, garlic and green chiles according to the recipe below, and then add in all the other remaining ingredients including the shredded chicken to the pot. Cook uncovered for 20 minutes and that’s it!
To make this recipe in the slow cooker, place all ingredients except beans in the slow cooker. Cover and cook for 4 hours on high or 6 hours on low. 30 minutes before it’s ready, add in beans, cover and cook for 30 more minutes. Remove the chicken from the slow cooker, shred with a fork on a plate and transfer shredded chicken back to the slow cooker. Mix together and serve.
In a medium pot or Dutch oven, heat oil over medium high heat. Add onions, green chiles and garlic and saute for 5 minutes until onions have softened and become translucent.
Add chicken breasts, chicken broth, salsa verde, cumin and dried oregano. Mix together, cover and cook for 45 minutes.
Remove chicken from pot and transfer to a plate. Shred chicken with a fork and transfer shredded chicken back into the pot. Add white the beans and cook uncovered for 15 more minutes.
Serve with freshly squeezed lime juice, chopped cilantro and other toppings like shredded cheese, sour cream and tortilla chips. |
This recipe for White Bean Chicken Chili is from