Spicy Two Bean White Chicken Chili
Ingredients
3 large chicken breasts
1 can of Rotel
5 cups of chicken broth
1 15 oz can of Great Northern Beans, drained & rinsed
1 15 oz can of Cannellini Beans, drained & rinsed
1 16 oz jar of salsa verde
3 Italian peppers, diced
1 red bell pepper, diced
1 large yellow onion, diced
1 tbsp garlic, minced
2 jalapenos, sliced
1 tsp chili powder
1 tsp cumin
Sea Salt
Pepper
Topping Suggestions:
Shredded cheese
Green onions
Sour Cream
Jalapenos
Cilantro
Don't forget to drain and rinse those beans! There is no need for that stinky bean juice to be any where near this chili!
Dice your veggies.
My husband and I love us some spice so I opted to leave the seeds and membranes attached to the jalapenos, but remember if you want to tone down the spice but still want to add the jalapenos just scrape out the membranes and seeds and you will eliminate the hotness factor of the peppers.
Another reason why you will love this recipe is because it's all done in the crock pot! Turn that baby on high and you are ready to go!
First place the chicken breast on the bottom of your slow cooker and pour the chicken broth, Rotel, beans, & salsa verde over the chicken. Next add the Poblano peppers, red bell pepper, onion, garlic, and jalapenos (remember, leave these out if you aren't looking for some heat - the chili will still be delicious without them!). Set your timer for 5 hours and go do something fun!
The next step is to shred your chicken. Once it's shredded, add the chili powder, cumin, and a dash of sea salt, & cracked pepper.
And mix well.
Top your chili with any of your favorite toppings - mine are shredded cheese & green onions!
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