I’m so thankful it’s still cool here in Austin. There were a few days recently where we were in the high 70s and I was probably the only person in Austin who wasn’t happy about it. I still want cool running weather! Forget sweater weather–I want soup weather! And just like that, my wish was granted. The day after my tantrum over warm weather, we are back into the 50s! Which is perfect for this White Chicken & Bean Chili. It can be made on the stove, but I prefer the crockpot–easy peasy!
I tried out the original recipe from Gimme Some Oven and though our family loved it, I wanted to tweak it a bit. I added a few more seasonings and more beans. It’s definitely a family favorite now–and a mom favorite– because it’s one of the easiest recipes– with no prep work other than tossing it into the crockpot. I think it tastes more like a tortilla soup than a chili but no matter what you call it, I think you’ll love it.
- 6 cups chicken broth
- 1 lb chicken breast
- 3 (15-oz) cans Great Northern beans, drained
- 1 16 oz. jar of salsa verde
- 2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/8 tsp oregano
- salt to taste
- Season chicken with cumin, garlic powder, oregano, and salt.
- Place chicken in crockpot and cover with salsa verde and chicken broth.
- Add in beans.
- Cook on high for 4 hours.
- Shred chicken and serve with favorite toppings.
The kids always ask for seconds–and even take leftovers to school. I top theirs with shredded cheese and for mine, I choose cilantro, 1/4 avocado and a squeeze of lime–SO good!
Do you have a favorite soup or chili recipe?
Never Give Up,