White Chicken Chili with Salsa Verde {Slow Cooker}
Servings 6 -8 servings
This slow cooker White Chicken Chili is healthy and hearty and makes the perfect recipe for meal prepping. Make up the whole batch and freeze any leftovers for a quick and convenient dinner for the whole family! {Gluten-free & dairy-free}
Ingredients
- 1 1/2 pounds skinless boneless chicken breasts
- 2 (19 ounces) cans no salt-added white cannellini beans rinsed and drained
- 1 (4 ounces) can chopped green chilis (mild)
- 1 cup salsa verde
- 2 teaspoons cumin
- 2 cups corn kernels
- 3-4 cups reduced sodium chicken broth
- Salt and pepper to taste
Optional Toppings (highly recommended)
- Chopped cilantro
- Avocado
- Sliced jalapeno peppers
- Shredded cheese
- Crispy baked tortilla strips or crushed tortilla chips
Instructions
- Place chicken breasts in the bottom of a 6-quart or larger slow cooker. Top with the white beans, green chiles, salsa verde, cumin, and 1 cup of corn. Add 3 cups of chicken broth and stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through.
- When the chicken is no longer pink inside, remove the chicken breasts to a plate. Once cool enough to handle, shred using two forks and set aside.
- Using an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. You can also transfer a few ladles of the chili to a regular blender or food processor and roughly blend, then stir the blended portion back into the chili. You may need to add more chicken broth at this point depending on how thick you like your chili.
- Stir in the shredded chicken and add the remaining 1 cup of corn. Season with salt and pepper, to taste. Cook in slow cooker for an additional half an hour to allow chili to thicken. Portion into bowls and top with a squeeze of fresh lime juice. Garnish with desired toppings and enjoy.
Notes
- If you like a thicker chicken chili, you may wish to remove the chicken breasts at the end of the cooking time and pulse some of the soup with an immersion blender a couple of times or transfer a portion of the soup to a blender to puree and add back into the pot to make it a little more thick and creamy. Alternatively, you can add a bit of cornstarch to the soup mixture to thicken. You may also wish to add some additional corn after pureeing the soup to incorporate some extra texture and colour since some of the corn will get pureed when blending the soup.
- If you like a thinner base to your chilli, you may need to add more broth. I like my chilli thicker, so I only added the 3 cups of broth.
- I like to serve this soup with some crispy tortilla strips or pita chips. Simply cut up a whole-grain tortilla or pita into wedges or strips, brush a little olive oil over top, and sprinkle with a bit of salt, pepper and garlic powder and bake for about 10-15 minutes or until lightly browned and crispy. Serve along with chili.
Nutrition
Calories: 410kcalCarbohydrates: 50gProtein: 41gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 561mgPotassium: 1497mgFiber: 10gSugar: 5gVitamin A: 303IUVitamin C: 4mgCalcium: 149mgIron: 7mg
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