Slow cooker white chicken chili
2
Points®
Total time: 4 hr 15 min • Prep: 15 min • Cook: 4 hr • Serves: 6 • Difficulty: Easy
You’ll love the ease with which this rich chicken chili comes together. The only chopping required is that of an onion (or use frozen chopped onion and skip that step) and the garnishes, which you can skip if you prefer. Jarred salsa verde and packaged taco seasoning provide plenty of robust flavour, and a little yogurt added at the end delivers creaminess.
Ingredients
Onion
1 cup(s), chopped
Uncooked boneless skinless chicken breast
1½ pound(s)
No-salt-added chicken stock
2½ cup(s)
Reduced sodium taco seasoning
1 tbsp(s)
No-salt-added canned drained cannellini beans
45 oz, (3 [15-oz] cans), rinsed and drained
Salsa verde
16 oz
Fat free vanilla Greek yogurt
⅓ cup(s)
Tortilla chips
24 chip(s)
Cilantro
6 tbsp(s), chopped
Jalapeño pepper
2 medium, thinly sliced
Instructions
1
In a slow cooker, sprinkle in the onion and arrange the chicken on top. Add the chicken stock, taco seasoning, beans, and salsa verde; stir gently. Cover and cook until the chicken is tender, 3 to 4 hours on High or 6 to 8 hours on Low.
2
Remove the chicken to a plate and turn the slow cooker off; shred the meat with 2 forks. Before returning the chicken to the cooker, partially mash the beans with a potato masher or with an immersion blender (blend for just 10 to 15 seconds). Stir in the shredded chicken, then stir in the yogurt. Ladle the chili into 6 bowls; lightly crush 4 tortilla chips over each bowl and top evenly with the cilantro and jalapeño.
3
Serving size: about 1 ⅔ cups
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