We hosted good friends for dinner last night and it was cold and rainy, a perfect evening for a crock pot meal! Well, what night isn't a good night for a crock pot meal?!
I've been wanting to make a white chicken chili for a while now, so I got to experimenting!
It's no surprise that my goal was to create a meal that was loaded with veggies - but with white chili you don't want anything overpowering. The combination of green pepper, mushrooms, and onions was the perfect accompaniment to the chicken, white wine, salsa verde, and white sauce.
Of course this meal can be served alone, but the fun part is adding all of the toppings! We chose to serve it with cubed avocado, crumbled queso fresco (mexican cheese), sour cream, fresh cilantro, and lime wedges.
I"d love to know if you try this recipe and how it turns out!
Veggie Packed White Chicken Chili
GF/LC/DF option
Serves 6-8
2 onions, diced
4 cloves garlic, minced
2 lbs chicken thighs or breasts, OR meat from 1 rotisserie chicken
1 can cannellini beans, rinsed and drained
1 cup chicken broth
1 cup dry white wine
1 16 oz jar salsa Verde
8 oz baby portabella mushrooms, chopped
1 green bell pepper, chopped
1 bunch fresh cilantro, chopped (save half for garnish)
1 tbsp ground cumin
½ tsp salt
Pinch cayenne pepper (optional)
8 oz neufchatel cream cheese, cubed (or 8oz vegan cream cheese)
Juice from 1 lime
Toppings: lime wedges, avocado, sour cream, shredded cheese or crumbled queso fresco cheese, cilantro, crumbled turkey bacon
Place onion, garlic, mushrooms, bell pepper, and chicken in the bottom of a slow cooker.
Add cumin, cilantro, salt, cayenne, drained and rinsed beans, and cream cheese.
Pour the jar of salsa on top, and add the broth, wine and lime juice.
Place the cover on the slow cooker and cook on low for 8 hours or high for 4 hours.
Before serving, carefully remove chicken from slow cooker and shred with a fork. Return chicken to slow cooker.
Serve with suggested toppings or to keep it simple, shredded cheese.