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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamy Verde Chicken Chili-Slow Cooker Recipe

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This recipe for Creamy Verde Chicken Chili-Slow Cooker is from The Pestka 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!
Category:
Category:
Ingredients:  
Ingredients:  
2½ to 3 lbs. boneless skinless chicken breast
1 (16 oz) jar salsa verde
1 (15 oz) can white beans, rinsed and drained
1 (10 oz) can Ro-tel
1 bag frozen riced cauliflower
1 bag frozen peppers and onion blend (or use fresh chopped)
1 (8 oz.) pkg. ⅓ less fat cream cheese
1½ cups frozen diced okra
3 cups chicken broth
1 tsp. salt
2 tsp. cumin
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
Directions:
Directions:
Place chicken, salsa verde, beans, ro-tel, cauliflower rice, peppers and onions, and 1 cup of the broth in the bottom of a crockpot.
Put the cream cheese, okra, 2 cups broth, salt, cumin, chili powder, onion powder, and garlic powder in a blender and blend until very smooth. Blend until no green specks left!
Add contents of blender to the crockpot and stir. Cover and cook on low for 6 to 8 hours. When done, shred the chicken with 2 forks or use a potato masher right inside the pot.
Top this soup with crushed corn chips, shredded cheese, sour cream or avocado.
Number Of Servings:
Number Of Servings:
6 to 8; halve for smaller family
Personal Notes:
Personal Notes:
Don't skip the okra in this recipe. By blending the okra it is "hidden." Okra is blood sugar regulating and this soup only has one net carb per serving.

 

 

 

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