Patti’s White Bean Chicken Chili Verde
The WINNER of our team's chili cook-off, our very own CEO Patti D. crafted this White Bean Chicken Chili Verde inspired by the cuisine of the American Southwest. The use of chicken is a welcomed twist to the usual chili recipe and works extraordinarily well with the peppery flavor of our Southwest Chili Spice Blend.
1 small yellow onion, diced
1 clove garlic, finely diced
1 can white (cannellini) beans, drained (14.5 ounces)
1 lb boneless chicken breasts
1 cans green chilis (4.5 ounces)
2 cups chicken broth
1 Tbsp + 1 tsp Rumi Southwest Chili spice blend
1/2 fresh lime
Optional: sour cream, sliced avocado, cheddar cheese, & flat leaf parsley
Place the chopped onion and minced garlic in the bottom of the slow cooker.
Add the chicken breast and Chili spice blend.
Add green chills (with liquid) and drained white beans.
Pour the chicken broth over all the ingredients.
Cook on low for 7 to 8 hours or on high for 3 to 4 hours. (Check chicken for doneness).
Remove the chicken breast from the pot and shred, add the chicken back to the slow cooker.
Add two cups of beans and liquid mixture to a blender or food processor and pulse five times. Return to slow cooker.
Squeeze lime juice into the soup and season to taste with salt and pepper, stir, and let simmer an additional 20-30 minutes.
Top with sour cream, sliced avocado, cheddar cheese and flat leaf parsley if desired.