White Recipe ⋆ White Chicken Chili with Salsa Verde

The slow cooker does all the work for this savory soup.

Ingredients

• 1 ½ cups dried navy beans
• 2 tablespoons all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 ¼ teaspoons ground cumin
• ¾ teaspoon dried oregano
• ¾ teaspoon medium grind black pepper
• 1 ½ pounds boneless, skinless chicken breast, cut in bite-sized pieces
• 1 tablespoon Mazola® Corn Oil
• 2 stalks celery, diced
• 1 carrot, diced
• 1 cup diced onion
• 4 ounces sliced mushrooms
• 1 (14 ounce) can reduced sodium chicken broth
• 1 cup salsa verde, divided
• 1 ½ cups water
• 1 (5.3 ounce) can evaporated milk
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 teaspoon Sliced jalapenos and chopped cilantro

Cooking Directions

1. Soak beans in four cups of water overnight.
2. Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
3. Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
4. Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
5. Place chicken in slow cooker; stir to combine ingredients.
6. Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.

Nutrition Facts

• calories283.3
• carbohydrateContent26.6 g
• cholesterolContent53.8 mg
• fatContent8.3 g
• fiberContent8.4 g
• proteinContent25.3 g
• saturatedFatContent3.7 g
• sodiumContent223.3 mg
• sugarContent4.2 g