White Chicken Chili
This Easy White Chicken Chili is the perfect lunch or dinner soup and a nice change from traditional tomato-based chili.
- Prep Time: 5
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1.5 pounds chicken breast (sliced in half horizontally to make them thinner)
- 3 cups low-sodium chicken broth
- 1 can no-salt-added cannellini beans, drained and rinsed
- 1 can no-salt-added diced tomatoes, drained
- 1 jar salsa verde (mild, medium or hot)*
- 1–2 tsp cumin
- 1 tsp oregano
- salt, to taste
- optional: juice from one lime and a jar of canned green chilis, diced jalapenos
- optional toppings: fresh cilantro, cheese, avocado, salsa, sour cream, tortilla chips
Instructions
- To make in the crockpot: Add all ingredients, stir, cover and cook on low for 8 hours. Shred the chicken and serve with toppings
- To make in the Instant Pot: Add all ingredients except toppings to the instant pot and cook for 12 minutes. Release pressure manually, remove the chicken to shred and return to the pot. Add toppings and serve.
- To make it on the stove: Saute onion and garlic in a large pot for 5 minutes. Add remaining ingredients, bring to a boil, reduce heat and let simmer until chicken is cooked through. Remove chicken to shred and return to pot. Spoon into bowls, top as desired and serve warm.
Notes
*Use 1-2 cups of salsa verde – whatever size your jar is should be fine
Find it online: https://www.theleangreenbean.com/chicken-chili/
