White Chicken Chili With Salsa Verde
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Navy Bean (dried)2 tbsps
All-Purpose Flour1.5 tsps
Garlic Powder1.25 tsps
Ground Cumin3 tsp
Oregano (dried)2 stalks
Celery (diced)1 cup
Onion (diced)110 g
Mushroom (sliced)1 cup
Salsa Verde (divided)1.5 cups
WaterDirections:
1
Soak beans in four cups of water overnight
2
Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside
3
Toss chicken with flour mixture to completely coat
4
Heat oil in large nonstick skillet over medium high heat; add chicken to skillet
5
Saute chicken until lightly browned about 6 to 8 minutes
6
Remove any floating beans; drain water and place beans in slow cooker
7
Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker
8
Place chicken in slow cooker; stir to combine ingredients
9
Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender
10
Stir in remaining salsa verde, evaporated milk, cheese and cilantro
11
Serve with sliced jalapenos and additional cilantro, if desired