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White Chicken Chili Verde

White Chicken Chili Verde: Easy Comfort in Every Bowl

This White Chicken Chili Verde with beans is warm, comforting, and easy to make with very little hands-on time in the kitchen.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 342 kcal

Equipment

  • Slow Cooker
  • Instant Pot

Ingredients
  

Beans

  • 1 lb. dried white beans See notes for substitutes

Main Ingredients

  • 1 lb. chicken breast
  • 1 cup salsa verde
  • 6 cups chicken broth or chicken stock
  • 4 cloves garlic minced
  • 1 whole jalapeño seeds removed and diced
  • ½ cup chopped cilantro
  • 1 large onion diced
  • 1 teaspoon salt
  • 1 whole lime juice of

Instructions
 

Preparation

  • 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.

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.

Nutrition

Serving: 1servingCalories: 342kcalCarbohydrates: 45gProtein: 30gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 42mgSodium: 827mgPotassium: 1512mgFiber: 9gSugar: 7gVitamin A: 218IUVitamin C: 6mgCalcium: 152mgIron: 7mg
Keyword Chicken Chili, Comfort Food, Easy Recipe, Instant Pot, Slow Cooker, White Chicken Chili Verde
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