White Chicken Chili
6 cups chicken broth
4 cups cooked shredded chicken (I use 2 entire store bought rotisserie chickens)
2 (15oz) cans white beans, drained
2 cups salsa verde (store bought or homemade)
2 tsp ground cumin
Optional toppings: diced avacado, chopped cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips)
Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium heat until boiling, then cover and reduce heat to medium low and simmer for atleast 5 minutes.
Serve warm with desired toppings. EnJOY!
Slow cooker method;
add chicken broth, 2-3 uncooked boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, stir to combine. Cook on low for 6-8 hours, or high 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred chicken and serve warm with desired toppings.
Tomatilla Salsa Verde
2 lbs tomatillos, husks removed and rinsed
1-2 serrano peppers (or 2-3 jalapeno peppers)
4 unpeeled garlic cloves
1 cup fresh cilantro
1/2 cup diced white onion
4 tsp. lime juice
large pinch of salt
Preheat broiler to high. Place tomatillos, serrano and unpeeled garlic cloves in a baking dish and put under the preheated broiler until the tomatillos are roasted and the peppers are slightly charred on all sides, about 10-15 minutes. Rotate ingredients during cooking to make sure all sides are charred.
Remove baking dish from the oven and slightly cool. Once cooled peel the peppers and garlic and remove any extremely charred skin from the tomatillo (I leave it on because it adds flavor).
Add the tomatillos, garlic, serrano, onions, cilantro, lime juice and salt to a food processor. Pulse until the salsa is well blended.