Easy Crock-Pot White Chicken Chili
Hey, I’m back already sharing with you a recipe from my “Holiday Party!” Here is a super simple soup recipe that I will definitely be adding to my ongoing menu! This past weekend we experienced almost 60 degree weather here in Iowa and it was wonderful to have the window open refreshing our home after we all got knocked down with a horrible, horrible stomach flu. Nothing better to get some fresh air as I clean and sanitize the house! But, sad to say, that nice weather soon diminished quickly and now we are back to wee, little teens and twenty-degree weather, brrrr! As soup season is upon this would be a killer recipe to warm up to and prepare in a flash when entertaining! I also thought this recipe would be perfect for January as we approach getting on-track with our eating goals!
So the ingredients are simple with my new favorite, salsa verde! And by the way . . . I made this soup with another brand of salsa verde and it was not as good as the with the organic HealthMarket brand. To these ingredients I added low-sodium broth, green peppers and chopped chilies, delish!
Easy Crock-Pot White Chicken Chili Serves 6
6 cups low-sodium chicken broth
1 lb. shredded chicken, cooked
1 (16-oz) jar salsa verde
1 (15-oz) can garbanzo beans
1 (4.5-oz) can chopped green chilies
2 green bell peppers, seeded and chopped
Place all the ingredients in a crock-pot and place on HIGH for four hours. Add any topping you may enjoy. Try crushed tortillas, avocado or a dollop of Greek yogurt!
Wow! Look at that awesome nutrition profile! Super filling will great sources of fiber and protein. Perfect for entertaining and perfect for the New Year! Enjoy!