Slow Cooker White Chicken Chili with Crispy Tortilla Chips

A cozy slow cooker chili topped with crunchy tortilla chips

This slow cooker white chicken chili is a warm, hearty meal perfect for chilly evenings. Tender chicken and creamy beans simmer with mild spices and salsa verde, finished with a crunchy topping of tortilla chips for the ultimate cozy bowl.

Ingredients

• 1 medium yellow onion (finely diced)
• 2 cloves garlic cloves (minced)
• 1 medium jalapeño pepper (seeded and diced, optional for mild heat)
• 3/4 pound boneless skinless chicken breasts
• 2 15 oz cans cannellini beans (drained and rinsed)
• 1 15 oz can pinto beans (drained and rinsed)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 16 oz jar salsa verde
• 2 cups chicken broth
• to serve tortilla chips (for topping)

Instructions

1. Start by dicing the onion and mincing the garlic. If using jalapeño, remove the seeds and finely chop it. Place these aromatics along with the whole chicken breasts into the slow cooker.
2. Add the drained and rinsed cannellini and pinto beans, then sprinkle in the cumin, oregano, cayenne pepper, and black pepper. Pour the salsa verde over the mixture.
3. Pour in the chicken broth, and gently stir everything once to combine. Cover the slow cooker and cook on high for 4 hours or on low for 8 hours.
4. When cooking is done, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir well, mashing some beans against the side of the pot to thicken the chili.
5. Spoon the chili into bowls and top with a handful of crunchy tortilla chips for added texture and comfort.

Nutrition

This recipe works out to about 320 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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