Slow cooker white chicken chili
Ingredients
White onion 1 large, chopped
Uncooked skinless boneless chicken breast 1½ pound(s)
Unsalted chicken stock 2½ cup(s)
Reduced sodium taco seasoning 1 Tbsp
Canned cannellini beans 45 oz, (3 [15-oz] cans), rinsed and drained
Salsa verde 16 oz
Plain fat free Greek yogurt ⅓ cup(s)
Tortilla chips 24 chip(s)
Cilantro 6 Tbsp, chopped
Jalapeño pepper 2 medium, thinly sliced
Directions
In a slow cooker, sprinkle in the onion and arrange the chicken on top.
Add the chicken stock, taco seasoning, beans, and salsa verde; stir gently.
Cover and cook until the chicken is tender, 3 to 4 hours on High or 6 to 8 hours on Low.
Remove the chicken to a plate and turn the slow cooker off;
shred the meat with 2 forks.
Before returning the chicken to the cooker, partially mash the beans with a potato masher or with an immersion blender (blend for just 10 to 15 seconds).
Stir in the shredded chicken, then stir in the yogurt.
Ladle the chili into 6 bowls;
lightly crush 4 tortilla chips over each bowl and top evenly with the cilantro and jalapeño.
Service Size: about 1 ⅔ cups
Nutrition
smart points 2 per serviing