Green chilies, chopped tomatoes, chicken stock, lime juice and jarred chili verde make up the flavorful broth. Chicken, onions, garlic and white beans make this a very hearty and tasty soup.
Toss all the ingredients in crock pot, set the timer and you're done! Serve with shredded cheese, sour cream and tortilla chips.
1 tablespoon olive oil
1 pound boneless chicken breast; skin removed, cut in 1/2-inch pieces
1/2 cup chopped onion
3 cloves garlic, minced
1 can tomatillos (about 16 ounces), drained and cut up
1 can Ro-tel tomatoes, diced tomatoes with green chiles
1 can chicken broth (1 1/2 cups)
1 can (4 ounces) chopped green chile peppers, not drained
1/2 teaspoon dried oregano flakes
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 cans great northern beans, drained
3 tablespoons lime juice
1/4 teaspoon black pepper
1/2 cup shredded sharp Cheddar cheese
In a large skillet add olive oil and heat on medium high until hot. Add diced chicken and saute for 5 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a crock pot and cook for 8 hours. Top each serving with a little shredded cheese. Serve white chicken chili with tortilla chips, salsa, sour cream, and condiments of your choice. Serves 6 .
I used one 16 oz jar of green chili verde in place of the canned tomatillos (I couldn't find them at the store). The soup turns out pretty runny, so about an hour before I served it, I scooped out a cup of broth and whisked in 2 tablespoons of flour. I added a little more broth and whisked until smooth and then stirred this roux back into the pot. This thickened it up and made it the perfect consistency. I also added salt to taste.
One last quick tip. I used an already cooked rotisserie chicken that I shredded in place of cubing and cooking chicken.