White Bean Chicken Chili

Tuesday, April 12, 2016


  • INGREDIENTS:
  • 1 large carton low sodium chicken broth
  • 3 large chicken breasts
  • 2 (15-oz) cans white beans, drained
  • 1 (15-oz) can garbanzo beans, drained
  • 2 cups salsa verde
  • 2 tsp. ground cumin
  • 1 bag baby carrots chopped
  • Serrano pepper finely chopped
  • chopped kale (optional)
  • salt, chili powder, lemon pepper to taste
  • optional toppings: diced red onions, diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, lime, crumbled tortilla chips

  • DIRECTIONS:

    Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa, cumin, carrots, Serrano pepper and seasonings into slow cooker and stir to combine.  Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork.  Shred the chicken.
    Serve warm with desired toppings.


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