Ingredients
- Salsa Verde:
- A pound of husked tomatillos
- Half of an onion, cut into two pieces
- One serrano pepper
- Two cloves of garlic, unpeeled
- Half a cup of freshly chopped cilantro
- A teaspoon of salt
- Chili:
- Four cups of chicken broth
- Two cans of drained great Northern beans (15 ounces each)
- Two skinless, boneless chicken breast halves
- Two teaspoons of ground cumin
- Half a teaspoon of salt (adjust according to your taste)
- Four Hatch chile peppers, halved and seeded
- Half a cup of shredded jalapeno Jack cheese
Step 1
Begin by heating a cast iron skillet until hot. Toss in tomatillos, onion, serrano pepper, and garlic, and let them cook until they achieve a delightful blackened color, making sure to turn them around every so often. This process usually takes around 7 to 10 minutes. Once done, peel the garlic cloves and place them into a blender. Next, combine the blackened veggies with some fresh cilantro and a pinch of salt. Blend everything together until you achieve a smooth consistency.
Step 2
In a slow cooker, combine chicken broth, beans, chicken, cumin, and a sprinkle of salt. Pour in the blended salsa and let everything cook on High heat until the chicken becomes tender, which should take about 3 to 3 1/2 hours.
Step 3
Meanwhile, adjust your oven rack to be around 6 inches from the broiler and preheat it. Line a baking sheet with aluminum foil and arrange the Hatch peppers with their cut sides facing down on the sheet. Broil them until their skins become blackened and blistered, typically for about 5 to 8 minutes. Once done, transfer the peppers to a bowl and cover tightly with plastic wrap. Allow them to steam and cool for approximately 10 minutes.
Step 4
Afterward, take out a cup of beans from the slow cooker, mash them, and mix them back in. Remove the chicken breasts and shred them using two forks before adding them back to the slow cooker. Peel the broiled peppers, dice their flesh into 1-inch pieces, and toss them into the mixture. To enhance the flavors, sprinkle some Jack cheese on top.
Step 5
Let the chili cook until it is thoroughly warmed through, which should take an additional 30 minutes. Serve and enjoy this delicious and flavorful dish with your favorite toppings!
Extra Tips & Suggestions
- When preparing your Ultimate Hearty White Chicken Chili in the slow cooker, consider these creative and varied storage tips to ensure your leftovers stay fresh and delicious:
- 1. Freeze in Individual Portions : After cooking a large batch of chili, portion out individual servings into freezer-safe containers. This way, you can easily grab a portion to defrost and enjoy for a quick and satisfying meal.
Reviews
Santiago
March 16, 2025Wow, this White Chicken Chili recipe sounds absolutely delicious! I can almost taste the hearty goodness just reading through the ingredients. Can't wait to try it out for a cozy night in. Thanks for sharing this gem!
Elin
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Lillian
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Cadence
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Cassidy
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Bobby
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Raiden
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Connor
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Annabella
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Aubree
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Noelle
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Summer
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