White Chicken Chili Verde

White Chicken Chili Verde

White Chicken Chili Verde

It's probably about time I share something other than a soup or chili, but I just can't stop. I could definitely blame it on the cold weather - what's more comforting than a bowl of delicious flavors that's piping hot?! But, on top of that, this winter has been hectic, and when you're busy nothing is easier than throwing some ingredients in a pot and magically having a meal, right? Plus, most soups/chilis are freezer friendly which makes searching for the next meal a little less challenging.

I'm a major fan of white chicken chili to begin with, but the verde factor of this recipe adds more flavor without a ridiculous amount of ingredients. I used the whole jar of Trader Joe's Salsa Verde - you could certainly use another favorite of yours or whatever you see at the grocery store.

So, grab a large pot (or instant pot!) and throw in just a few ingredients, and you're on your way to comfort, warmth, and deliciousness!

white chicken chili verde

INGREDIENTS:

  • 1 tbsp olive oil

  • 1-1.5 lbs chicken breasts

  • 1 sweet/yellow onion, diced

  • 1 tbsp cumin

  • 4 cups chicken broth

  • 12 oz salsa verde, I used Trader Joe's

  • 2 - 15 oz cans white beans, drained & rinsed

  • 1 1/2 cups frozen corn, I used Trader Joe's fire-roasted

  • salt & pepper, to taste

  • optional: chopped spinach, cilantro and/or can diced green chiles

Directions:

  1. Heat olive oil in a large pot on medium high heat. Add onion and cook until translucent, about 2-3 minutes.

  2. Add cumin and stir until fragrant.

  3. Add chicken broth, salsa, white beans, and corn. Bring to a boil, add your chicken, then reduce to a simmer, cover, and cook for about 15 minutes.

  4. Remove the chicken, shred, and add it back to the pot.

  5. Adjust seasoning as needed and add any of the optional add ins.

Instant Pot Directions:

  1. Place all ingredients, except corn, in the instant pot. Stir gently to combine.

  2. Secure lid, turning to sealing mode. Cook at high pressure for 8 minutes. Carefully, manually release pressure.

  3. Remove lid. Shred chicken once it’s cooled and add back to the pot with corn.

  4. Adjust seasoning as needed and add any of the optional add ins.

Main Dishes, Dinner, Lunch, SoupsLara Harrissoup, chicken, spicy, chili, instant potComment