Name: White Chicken Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Southwest
Ingredients: 1 lb. boneless, skinless chicken breast; 1 15oz. can cannellini beans; 1 15oz. can navy beans; 1 cup salsa verde; 1 cup chicken broth; 1 tsp cumin; 1/2 tsp oregano; 1/4 tsp cayenne pepper; 1/2 tsp salt; 1/4 cup heavy cream; 2 Tbsp cornstarch; 1/2 cup shredded Monterey Jack cheese; 2 green onions, sliced

1

Add the chicken breast, cannellini beans (drained and rinsed), navy beans (drained and rinsed), salsa verde, chicken broth, cumin, oregano, cayenne, and salt to a slow cooker. Stir to combine.

2

Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.

3

Remove the chicken breast and shred it using two forks. Return the shredded chicken to the slow cooker.

4

In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir this mixture into the chili.

5

Cook for an additional 15-20 minutes, or until the chili has thickened slightly.

6

Taste and adjust seasonings as needed. Serve hot, topped with shredded Monterey Jack cheese and sliced green onions.

White Chicken Chili

Ingredients

13 Ingredients

Instructions

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