White chicken chili soup
White chicken chili soup
695 cals, 75p, 59c, 11f (per meal)
  • Chicken broth
    6 cup (1420mL)
  • Canned great northern beans, drained
    2 can (~15 oz) (850g)
  • Salsa verde
    2 cup (512g)
  • Ground cumin
    2 tsp (4g)
  • Boneless skinless chicken breast, raw
    24 oz (680g)
  • 1
    Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
    2
    Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken.
    3
    In a new pot, add broth, chicken, beans, salsa, and cumin over medium-high heat and stir.
    4
    Allow to cook for about 5 minutes. Serve.
    5
    Crock pot method: Add all ingredients (including the uncooked chicken) into the crock pot. Cook on low for 6-8 hours, or high for 3-4. Once finished, shred the chicken with two forks and serve.
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