This recipe is creamy, a little spicy and packed with flavor! It freezes beautifully and hits the spot when you are in the mood for a hearty soup.
White Bean Chicken Chili
A great altenative to the traditional chili. Mildly spicy, creamy and ohh so delicious!
- 3 cups chicken broth
- 3 cans northern white kidney beans drained and rinsed
- 1 cup mild salsad verde
- 1 lb boneless, skinless chicken breasts chopped
- 1 large white onion diced
- 1 1/2 tsp garlic minced
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp dried oregano
- 1/2 tsp salt
- hot pepper sauce to taste
- 1 cup sour cream
- cheddar cheese shredded
- fresh cilantro chopped
- corn chips
- lime wedges
Chop up the chicken into little chunks.
Rinse the white beans.
Chop up the white onion.
Gather the rest of the ingredients, minced garlic, ground cumin, ground coriander, dried oregano, salt, and hot sauce.
Don't forget the salsa verde…I loved this one from Trader Joes.
Making it now:
Get out your slow cooker, combine the chicken, broth, beans, salsa verde, onion, and spices. Stir to combine all the flavors together. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Make sure chicken is no longer pink inside. When finished laddle it into a bowl and top with all the garnishes.
Make it a Freezer Meal:
When I prepared this recipe, I made it to freeze and cook at a later time. Use a gallon size freezer bag or a bag that comes with a foodsaver so you can get all the air out. Place chicken broth, beans, salsa verde, chicken, onion, garlic, spices and hot pepper sauce inside and seal the bag. Label it and put the date on it and place it into freezer.
We really enjoyed this chili and we had enough to enjoy leftovers too…which is always a plus!
Courtesy of Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & Sanity by Karrie Truman © 2017 www.robertrose.ca