Healthy White Chicken Chili
This White Chicken chili recipe is easy to cook and yields lots of servings which makes it the perfect meal for several people or lots of leftovers.
Necessary Pots, Pans & Utensils
- Large Saucepan
- Enameled cast iron dutch oven
- Cutting boards ( 1 large, 1 small )
- Large kitchen knife & small vegetable knife
- Strainer
- Can Opener
- Wooden spoons & metal forks
Optional Time Saving Devices
- KitchenAid mixer (w/ paddle)
- Electric can opener
Ingredients
- (2) large boneless skinless chicken breasts
- (10) baby carrots & (1) heart of celery
- (1) 40oz Can of Great Northern Beans
- (1) 16oz jar of salsa verde
- Cumin, Garlic Powder, Onion Powder, Italian Seasoning, Salt & Pepper
Instructions
1. Fill the saucepan 3/4 of the way with water and start to boil on high
2. Carefully chop the baby carrots and celery into small pieces
3. Add the carrots, celery, salt and ground black pepper (to taste) into the saucepan as the water boils
4. While the water finishes boiling cut the chicken breasts into medium sized one to two inch cubes
5. When the water reaches a boil turn the heat down slightly to medium-high. Place the chicken into the saucepan and set a timer for 15 minutes. Stir the contents of the saucepan every 3 minutes until the timer expires.
6. Turn off the heat and drain the water from the saucepan. Place the cubes of chicken aside. If you are using a Kitchenaid mixer place the cubes directly into it's bowl.
Do not discard the cooked vegetables. Simnply set them aside for later.
7. Shred the chicken by turning the KitchenAid mixer to the lowest setting. After about 2-3 minutes the chicken should be fully shredded. If you do not have a mixer you can shred cooked chicken easily with two normal forks. Check out this website for details.
While the chicken shreds in the mixer open your can of great northern beans and strain all the juice. you will also want to gently rinse the beans until no juice is left in the strainer.
8. Add the shredded chicken, the leftover vegetables from step 6, great northern beans, Cumin, Garlic Powder, Onion Powder & Italian Seasoning into the ceramic dutch oven. Add the spices to taste, but I find that about 2tsp of Cumin is generally perfect. Lightly coat the top of the dutch oven contents with each of the other spices.
After the spices are added, pour the entire jar of salsa verde in followed by the broth. Mix this combination thoroughly with the wooden spoon.
9. Turn the cooktop to high and bring the chili to a boil within the uncovered dutch oven. Once you start to see bubbles turn the heat back to the lowest setting and cover the dutch oven. Allow the chili to simmer for a minimum of 20 minutes, but it can sit for as long as you like.
10. Serve the chili right from the dutch oven with shredded cheese, tortilla chips, avacado slices or anything you like that will put your creation over the top!
ENJOY!
