In need of a quick and healthy recipe?
This white chicken chili recipe is so easy to whip up! Turn on the crockpot and sit back and let your dinner cook itself!
I serve it with sour cream, diced green chilis, and my favorite corn casserole.
White Chicken Chili
Yield: 6
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M
Ingredients
- 1 1b Boneless Skinless Chicken Breasts {I use 1 whole rotisserie chicken, meat pulled off}
- 1 11oz Jar Green Salsa {I prefer Trader Joes Salsa Verde}
- 3 Cloves of Minced Garlic
- 3 15 oz Cans of Beans
- I used one can each of Pinto Beans, White Beans and Black Beans, drained
- 1Medium Onion diced {I like to buy the ones already diced in the frozen vegetable section}
- 3 Cups Low Sodium Chicken Broth
- 2 teaspoons Cumin
- 1 Cup of Frozen Corn
- 1 Cup Unsweetened Almond Milk
- 3 Tablespoons Arrowroot
- Salt and Pepper to taste
Instructions
- Combine the chicken, broth, salsa, garlic, drained beans, onion, chicken broth and cumin in a crockpot or slow cooker.
- Cover and cook on high for 4 hours, or low for 8-10 hours.
- When the chicken is cooked through, shred into bite sized pieces with a fork.
- In a separate small bowl, whisk together milk and arrowroot until dissolved. Add the milk/arrowroot mixture to the chili along with the corn. Stir until chili thickens slightly and corn is warmed through.
- Keep in crockpot on “warm” or serve immediately.
This has become a family favorite and I make it often because of how easy it is, and because it is very healthy.
There’s nothing quite as comforting on a chilly day as hot soup or chili is there?
I hope you like this recipe as much as our family does!
xoxo, Melaine