White Chicken Chili With Salsa Verde Recipes

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.

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.

CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Shred chicken meat; set aside.
• Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
• Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
• Reduce heat and simmer for 1 to 2 hours.

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 WITH VERDE SALSA

Steps:

• Cook turkey, onions and garlic in large saucepan over medium-high heat 5 to 7 min. or until turkey is done and onions are tender, stirring occasionally; drain. Return turkey mixture to pan.
• Add beans, chiles, bouillon, dry seasonings and 3 cups water; stir. Bring to boil, stirring frequently. Cover; simmer over medium-low heat 10 min., stirring occasionally.
• Mix flour and remaining water until blended. Add to turkey mixture. Bring to boil over medium heat, stirring constantly; simmer over medium-low heat 20 min., stirring occasionally.
• Serve topped with cheese and salsa.

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.