White Chicken Chili With Salsa Verde Recipes

WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
• Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
• Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.

WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• 1. In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.
• 2. While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
• 3. Add lime juice and seasoning. Mix well, cover, and chill until needed.
• 4. Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
• 5. Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
• 6. Add Northern beans and stir until heated through.
• 7. To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
• 8. Ladle white chili over the chips and cheese.
• 9. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!

SLOW COOKER SALSA VERDE CHICKEN CHILI

Steps:

• Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
• Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

WHITE CHILI VI

Steps:

• Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker.
• Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.

WEIGHT WATCHERS WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
• Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
• Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
• Serving size: 1 c.