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RecipesCanola Oil
By December 8, 2021May 3rd, 2022No Comments

White Chicken Chili

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

10 SERVINGS

Total Time Icon

TOTAL TIME

6 HOURS 30 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1-1/2 cups dried navy beans
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons garlic powder
  • 1-1/4 teaspoons ground cumin seed
  • 3/4 teaspoon leaf oregano
  • 3/4 teaspoon black medium grind pepper
  • 1-1/2 pounds boneless, skinless chicken breast, diced into bite-sized pieces
  • 1 tablespoon Mazola Canola Oil
  • 2 celery stalks, diced
  • 2 carrots, 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

Instructions:

  1. Soak beans in four cups of water overnight.
  2. Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag.
  3. Place chicken in bag and gently toss with flour mixture to completely coat.
  4. Heat oil in large nonstick skillet over medium high heat; add chicken to skillet.
  5. Sauté chicken until lightly browned about 6 to 8 minutes.
  6. Remove any floating beans; drain water and place beans in slow cooker.
  7. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
  8. Place chicken in slow cooker; stir to combine ingredients.
  9. Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender.
  10. Stir in remaining salsa verde, evaporated milk, cheese and cilantro.
  11. Serve with sliced jalapenos and additional cilantro, if desired.
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