5-Ingedient Easy White Chicken Chili

6 cups chicken stock
4 cups cooked shredded chicken*
2 (15 ounces) cans Great Northern beans, drained
2 cups (16 ounces) salsa verde (store-bought or homemade)
2 teaspoons ground cumin
optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

Add chicken stock, chicken, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Add the beans during the last half hour of cooking. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.

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