White Chicken Chili

Freezer-bag chili: chicken, white beans, salsa verde, green chiles, cumin, and corn. Broth goes in the slow cooker.

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White Chicken Chili
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10 min Prep Time
6–8 hrs Cook Time
6–8 hrs Total Time
6–8 Servings

Freezer Bag

  • 1 lb boneless skinless chicken breasts
  • 2 cans cannellini beans, rinsed and drained
  • 1 cup salsa verde
  • 1 small can mild green chiles
  • 2 teaspoons ground cumin
  • 1 cup frozen corn

On Cook Day

  • 3–4 cups chicken or bone broth
  • 1 tablespoon cornstarch

To Serve

  • Tortilla strips or crushed corn chips
  • Diced avocado
  • Fresh cilantro
  • Lime juice

Instructions

  1. Bag the freezer ingredients. Press out the air. Freeze up to 3 months.
  2. Thaw overnight in the fridge. Dump into the slow cooker and add the broth. Low 6–8 hours.
  3. Pull the chicken and shred it. Mix the cornstarch with a splash of broth and stir it in with the chicken. Cook 15 minutes more until slightly thick.
  4. Top with chips, avocado, cilantro, and lime if you want.