Simple Way to Chili Verde Sauce Recipe

White Chicken Chili With Salsa Verde

Let the chili mixture simmer for approximately 1 1/2 to 2 hours on.

Recipe Summary White Chicken Chili With Salsa Verde

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

Ingredients | Chili Verde Sauce Recipe

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

Directions

Soak beans in four cups of water overnight.

Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.

Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.

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.

Place chicken in slow cooker; stir to combine ingredients.

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.

Info | Chili Verde Sauce Recipe

prep: 30 mins cook: 6 hrs total: 6 hrs 30 mins Servings: 10 Yield: 10 servings

TAG : White Chicken Chili With Salsa Verde

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