White Chicken Chili with Salsa Verde

The slow cooker does all the work for this tasty (and heart-healthy) soup.

Spicy and savory... your family is sure to love this delicious dish!

Ingredients (makes 10 servings)

• 1-1/2 cups dried navy beans
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons Garlic Powder
• 1-1/4 teaspoons Ground Cumin
• 3/4 teaspoon Oregano
• 3/4 teaspoon Medium Grind Black Pepper
• 1 1/2 pounds boneless, skinless chicken breast, diced into bite-sized pieces
• 1 tablespoon Mazola® Corn Oil
• 2 celery stalks, diced
• 1 carrot, diced
• 1 cup diced onion
• 4 ounces sliced mushrooms
• 1 can (14 ounces) reduced sodium chicken broth
• 1 cup salsa verde, divided
• 1-1/2 cups water
• 1 can (5.3 ounce) evaporated milk
• 1 cup shredded Monterey Jack cheese
• 1 to 2 tablespoons chopped fresh cilantro
• Sliced jalapenos and chopped cilantro, optional

Directions

Soak beans in four cups of water overnight.

Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.

Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Sauté chicken until lightly browned about 6 to 8 minutes.

Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.

Place chicken in slow cooker; stir to combine ingredients.

Cook on HIGH for 4 to 6 hours hours or LOW for 7 to 9 hours or until beans are tender.

Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.