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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 8 |
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My version of chicken chili, but it's not white. Thus the name... Great use for left over chicken. Ingredients:
4 cups cooked chicken, diced or shredded |
1 can(or 1 cup cooked) cannellini beans, undrained |
1 can(or 1-2 cups cooked) black beans, undrained |
7oz salsa verde |
7oz diced jalapenos or mild green chilies |
1 large onion, diced |
3-4 cloves garlic, minced |
1 can diced chili ready or roasted tomatoes, undrained(or, 1 large tomato, diced) |
1/2-1t chili powder |
1/4-1t cayenne |
1t ground cumin |
1t dried oregano(or sub extra fresh... i used dried mexican) |
kosher or sea salt and fresh ground pepper |
(if using low liquid products, thin chili with a lil chicken stock, if needed) |
for serving |
sour cream or creama |
chopped green onions |
shredded pepperjack,monterey jack or queso blanco |
fried tortilla strips |
Directions:
1. Put all chili ingredients in the bowl of a slow cooker and cook on low for 4-6 hours.
2. Serve with desired garnishes.
3. Great with cornbread just like a traditional chili :-)
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