White Chicken Chili With Salsa Verde

Ingredients

• Servings: 10
• 1 1/2 cups dried navy beans
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons garlic powder
• 1 1/4 teaspoons ground cumin
• 3/4 teaspoon dried oregano
• 3/4 teaspoon medium grind black pepper
• 1 1/2 pounds boneless, skinless chicken breast, cut in bite-sized pieces
• 1 tablespoon mazola® corn oil
• 2 stalks celery, diced
• 1 carrot, diced
• 1 cup diced onion
• 4 ounces sliced mushrooms
• 1 (14 ounce) can reduced sodium chicken broth
• 1 cup salsa verde, divided
• 1 1/2 cups water
• 1 (5.3 ounce) can evaporated milk
• 1 cup shredded monterey jack cheese
• 1 tablespoon chopped fresh cilantro, or to taste
• sliced jalapenos and chopped cilantro (optional)

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• soak beans in four cups of water overnight.
• combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. toss chicken with flour mixture to completely coat.
• heat oil in large nonstick skillet over medium high heat; add chicken to skillet. saute chicken until lightly browned about 6 to 8 minutes.
• remove any floating beans; drain water and place beans in slow cooker. add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
• place chicken in slow cooker; stir to combine ingredients.
• cook on high for 4 to 6 hours or low for 7 to 9 hours or until beans are tender. stir in remaining salsa verde, evaporated milk, cheese and cilantro. serve with sliced jalapenos and additional cilantro, if desired.