Go Back
–+ servings

White Chicken Chili

This easy, healthy, less than 10 ingredient recipe is packed with vegetables and protein. It gets most of the flavor it needs from the salsa verde and is absolutely delicious.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup
Servings 6 servings

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups salsa verde
  • 2 15 oz cans great northern beans
  • 2 cups chopped kale
  • 1 cup peeled, chopped carrots
  • 1 cup chopped celery
  • 2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tbs olive oil for saucepan method only
  • Optional for topping: cilantro, green onion, tortilla strips, Mexican cheese blend, avocado

Instructions
 

Slow Cooker Method

  • Add all the ingredients except the beans and kale into a slow cooker, mix, and cook on low for 6-8 hours.
  • 30 min before you’re ready to eat: Shred the chicken breast in the slow cooker. Drain the beans and add beans and kale into slow cooker.
  • Salt and pepper to taste.
  • Ladle into bowl and top with cilantro, green onion, tortilla strips, Mexican cheese blend, and/or avocado.

Stovetop Method

  • Bring a medium pot of water to a boil. Place in chicken breasts, cook through (about 10 minutes), drain, and shred.
  • In a large saucepan on medium heat, add in olive oil and the carrots and celery. Saute for 5 minutes, then add in the broth, salsa, chicken, beans, and cumin.
  • Bring to a simmer and cover. Let simmer for 20 minutes.
  • Mix in kale and let simmer until tender.
  • Salt and pepper to taste.
  • Ladle into bowl and top with cilantro, green onion, tortilla strips, Mexican cheese blend, and/or avocado.
Tried this recipe?Let us know how it was!