Now that the weather has finally cooled down I feel like all I have been making is soups! I can’t get enough. If you make them hearty enough (but also balanced with lots o’ veggies) they serve as a whole meal and usually make plenty of leftovers to be eaten the next day. I mean, I can’t really think of a better way to dinner, can you?
While I love some tomato based, spicy, ground beef or turkey chili, something about white chicken chili has been calling to me for a few weeks. After trying out some other delicious recipes out there and plenty of taste testing of our own recipes… I came up with what I like to think is the best white chicken chili out there. It’s a combo of a few of our favorites and then some. I mean seriously, it’s so good. You will not be disapppinted.
White Chicken Chili with Vegetables Recipe:
Prep time: 15 minutes
Cook time: 4 hours (high), 8 hours (low)
Yields: 4 heaping bowl fulls
-6 cups chicken broth (low sodium)
-1.25 lb. chicken breast
-1 jar salsa verde (1.5 cups)
-juice of 1/2 lime
-4 cloves garlic (minced or pressed)
-1 small onion chopped
-1 green bell pepper chopped (we had one lone orange one so I used that instead!)
-1 large zucchini cut into half moons
-2 cans great northern beans
-1 tsp. dry cilantro
-2 tsp. cumin
-1/2 tsp. smoked paprika
-1/2 tsp. chili powder
-1/4 tsp. cayenne pepper
-2 tbsp. olive oil
Prepare all vegetables by slicing. In a nonstick pan over medium heat add your olive oil and throw in the onions and bell peppers. Saute for 5-8 minutes until translucent and ever so slightly browned. Add to your slow cooked insert. Add all remaining ingredients and spices and mix to combine. Cover and cook for 4 hours on high or 8 hours on low. Once cooked remove chicken onto cutting board or into bowl and shred using two forks. Mix chicken back into slow cooker and serve into bowls. Top with cheese, fresh avocado, cilantro, sour cream or tortilla chips (or all 5 of those) and enjoy!