![]() Cook in slow cooker for an additional half an hour to allow chili to thicken. Season with salt and black pepper, to taste. Stir in the shredded chicken and add the remaining 1 cup of corn.You may need to add more chicken broth at this point depending on how thick you like your chili. You can also transfer a few ladles of the chili to a food processor and roughly blend, then stir the blended portion back into the chili. Using an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole.Once cool enough to handle, shred using two forks and set aside. When the chicken is no longer pink inside, remove the chicken breasts to a plate.Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through.Add 3 cups of chicken stock and stir to combine. Top with the white beans, green chiles, salsa verde, cumin, and 1 cup of corn. Place chicken breasts in the bottom of a 6-quart or larger slow cooker.How to Make White Chicken Chili with Salsa Verde – Step-by-Step Broth: I use reduced sodium chicken broth for this recipe, but vegetable will work well if that’s what you have.In a pinch, you can use canned, but I find it tends to have a softer and mushier consistency so not my preferred option. Corn: Use fresh or frozen corn for this recipe.Cumin: Cumin has a warm and earthy flavour and adds a delicious pop of flavour to this chili.You can use homemade or a jar of salsa verde from the grocery store. Salsa verde: This green salsa is made with tomatillos and adds a great fresh and zingy flavour to the chili.If you prefer a spicier chili, you can use a stronger variety. ![]() Green chilis: I like to use mild canned chilis to make the recipe more family-friendly.You can also sub in Great Northern beans or Navy beans if desired. Cannellini beans: Use no salt added canned cannellini beans (also known as white kidney beans), and be sure to drain and rinse them well before using.You can also sub in chicken thighs or skip the part about cooking the chicken breasts in the broth and instead add in pre-shredded chicken or rotisserie chicken if you have that kicking around. Chicken: Use boneless skinless chicken breasts for this recipe. ![]() The ones that are just sitting there waiting for you to devour.
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