Recipe by Mazola®
"The slow cooker does all the work for this savory soup."
Watch video tips and tricks
1 1/2 cups
dried navy beans
1 1/2 teaspoons
1 1/4 teaspoons
medium grind black pepper
1 1/2 pounds
boneless, skinless chicken breast, cut in bite-sized pieces
Mazola® Corn Oil
1 (14 ounce) can
reduced sodium chicken broth
salsa verde, divided
1 1/2 cups
1 (5.3 ounce) can
shredded Monterey Jack cheese
chopped fresh cilantro, or to taste
Sliced jalapenos and chopped cilantro
I used ground chicken instead of pieces of cut chicken and no mushrooms. It was good, but I don't like cheese on my soup, so I didn't add any. The salsa verde added a nice taste to the recipe.
This was pretty good. Liked the addition of mushrooms. Added half and half instead of evaporated milk. Preferred more spices than was called for.
This was just okay for us. It could use some more seasonings.
Better second day and even after freezing.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chicken Chili with Salsa Verde
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 74
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter with less fat.
See how to make a simple and delicious white bean chili.