I have never made white chicken chili but I have always heard people saying that it is their favorite kind of chili. It reminds me of an enchilada, I have no idea why but it does. I finally figured out a meal prepping system that works for me. I bought plastic 16oz microwaveable containers to put leftovers or meal that I make for lunch to put them in the freezer. This works out because I can take a container out at 8AM with no icepack by 12 it is still partially frozen so it is kept cold and then I can pop it in the microwave and I have a quick lunch or dinner. Chicken chili sounded easy and like a great option for lunch over the next few weeks. My game plan is to make 3 big meals to put into containers that way I have a variety and am not eating the same thing every day. I hope you enjoy this healthy chicken chili 🙂 It is so good and would be even better with cheddar cheese and avocado on top.
Not my most glamorous picture of white chicken chili..but hey.. it sure tastes good!
- 3 cans of great northern beans (drained)
- 1 16oz jar of salsa verde
- 1.25 pounds of frozen chicken (if using instant pot) Thawed if using crockpot
- 1TBS of oregano
- 1 tsp of cumin
- 1tsp of garlic powder
- 1tsp of onion powder
- 1/2 cup of chicken stock
- Sour cream, cheese, and avocado to top if wanted
Step 1: Combine all ingredients in to a pressure cooker and stir
Step 2: Cook on high pressure for 20 min– when finished perform a quick release and shred the chicken and return to the pot.
Step 3: Top with any additional toppings you would like
Step 1: Combine all ingredients into a crockpot (do not use frozen chicken– used thawed chicken)
Step 2: Cook on low for 6-7 hours and high for 3-4