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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 6 |
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This is another version of white chili adapted from Women's Day magazine. Cooking time depends on if you cook on high or low. Corn can be canned or frozen - you can use the whole can by the way! Different kinds peppers can be substituted as well. Enjoy! Ingredients:
16 ounces salsa verde |
2 lbs chicken thighs, cut into 1 1/2 inch pieces |
1 cup corn, canned, frozen |
1 (15 ounce) can cannellini beans |
2 anaheim chilies, chopped |
1 medium onion, chopped |
1 tablespoon garlic, minced |
2 teaspoons cumin, ground |
1/2 teaspoon salt |
1/2 cup cilantro, chopped |
lime wedge, sour cream, shredded cheese |
Directions:
1. Mix all ingredients except cilantro in a 3 1/2 qt or larger slow cooker.
2. Cover and cook on high 5-6 hours or on low 8-9 hours.
3. Stir in cilantro, serve with lime and sour cream and shredded cheese.
4. Variation: Don't have enough salsa verde? Use less, but add about 1 cup of chicken broth (or cup of water and bouillon cube) Also, I used mild Hatch chiles and mild salsa - use whatever heat you can stand!
5. Another thought - make on the stove if no time for crockpot. Bring to boil, simmer covered for about 45 minutes.
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