White Chicken Chili Verde (Slow Cooker and Instant Pot)
Servings: 8
Ingredients
- 1 lb. chicken breast
- 1 lb. dried white beans see notes
- 1 cup salsa verde
- 6 cups chicken broth or chicken stock
- 4 cloves garlic minced
- 1 jalapeño seeds removed and diced
- ½ cup chopped cilantro
- 1 large onion diced
- 1 teaspoon salt
- juice of 1 lime
Instructions
- Spread the beans out onto a baking sheet and sort through them to make sure there are no stones or pebbles. Put the beans into a colander and rinse them well under running water.
Slow Cooker instructions
- Add all of the ingredients, except the lime juice, into the slow cooker and give it a good stir. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours or until the beans are fork tender.
- Remove the chicken breast and place them into a bowl. Use two forks to shred the chicken. If the soup is too thin for your liking, use an immersion blender or a potato masher to mash some of the beans. This will thicken the soup. Stir the shredded chicken back into the soup and serve.
Instant Pot instructions
- Place all of the ingredients, except the lime juice, into the liner of the Instant Pot. Stir to combine. Lock the lid into place, press the MANUAL button and set the timer for 40 minutes on HIGH pressure. When the time is up, allow the pressure to naturally release for 20 minutes.
- Remove the chicken and use two forks to shred it. If the soup is too thin, mash up some of the beans with an immersion blender or a potato masher. Add the chicken and the lime juice to the soup, stir and serve.
Nutrition Facts
White Chicken Chili Verde (Slow Cooker and Instant Pot)
Amount Per Serving
Calories 342
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 42mg14%
Sodium 827mg36%
Potassium 1512mg43%
Carbohydrates 45g15%
Fiber 9g38%
Sugar 7g8%
Protein 30g60%
Vitamin A 218IU4%
Vitamin C 6mg7%
Calcium 152mg15%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
The dried beans can be substituted with 4 cans of drained and rinsed navy beans or great northern beans. Reduce the amount of chicken stock to 3 cups. If using the Instant Pot method with canned beans instead of dried beans, reduce cooking time to 20 minutes, natural release to 10 minutes.