So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.

Well, my friend, you are in for a treat. Let me introduce you to a dish that will satisfy your taste buds faster than you can say “what’s for dinner?” White Chicken Chili Verde is the perfect blend of flavors that packs a punch without requiring you to channel your inner gourmet chef. Grab your spoon and join me on this culinary adventure

Why This Recipe is Awesome

Let me spill the beans—literally. This White Chicken Chili Verde is what I like to call “idiot-proof.” Even I didn’t mess it up, and trust me, my culinary skills are somewhere between a microwave burrito and accidentally burning water. If you can put things in a pot, you’re golden.

Not only does it make your taste buds do a happy dance, but it’s also a one-pot wonder. You’ll spend less time doing dishes and more time enjoying a cozy bowl of goodness while binge-watching your favorite show. Also, it’s perfect for meal prep. You’ll have lunch ready for the week or a delightful dinner ready to impress your in-laws, or maybe just to snack on while judging reality TV.

Ingredients You’ll Need

Before you get started, here are the fabulous ingredients that will come together to make your kitchen smell like a Tex-Mex paradise:

• 2 cups cooked chicken, shredded
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup salsa verde
• 2 cups chicken broth
• 1 cup corn, frozen or canned (no judgment either way)
• 1 onion, chopped (and yes, you might cry a bit)
• 2 cloves garlic, minced (the more garlic, the merrier)
• 1 teaspoon cumin (the spice of life)
• 1 teaspoon oregano (the not-so-secret ingredient)
• Salt and pepper to taste (because bland is not a flavor)

Get these ingredients together, and you’re well on your way to chili heaven.

Step-by-Step Instructions

Okay, chef wannabe, let’s get cooking. Follow these easy steps and trust me, it’s as simple as boiling water—if not easier.

1. In a large pot, sauté onion and garlic until they are soft and fragrant. You’ll know it’s ready when even your cat comes to investigate.
2. Add shredded chicken to the pot and cook for about 2 minutes. Just enough time for your taste buds to get excited.
3. Stir in the salsa verde, chicken broth, and corn. If you accidentally taste-test along the way, I won’t tell anyone.
4. Add white beans, cumin, oregano, salt, and pepper to the mix. This is where things start to get flavorful, so dive in there with reckless abandon.
5. Bring to a boil, then reduce heat and let it simmer for 20 minutes. While you wait, consider calling someone to brag about your cooking skills.
6. Serve hot, garnished with your choice of toppings, like avocado, cilantro, or crushed tortilla chips. Because let’s be real, toppings are what elevate this dish from “meh” to “wow”.

Common Mistakes to Avoid

Now that you’re feeling like a master chef, here are some rookie mistakes to steer clear of:

• Assuming the chicken is pre-cooked—unless you enjoy chewing on raw meat, double-check on that.
• Not rinsing your beans—trust me, they’re sitting in a liquid that needs a good rinse to avoid a funky taste.
• Overcooking the onions—nobody wants burnt onion bits ruining their chili. You want soft and sweet, not charred and bitter.
• Forgetting to taste along the way—how else will you know if you should add more salt or maybe a smidge of hot sauce for that spice factor?
• Getting too attached to your wooden spoon—yes, you can use it. But don’t think it can’t be replaced if it decides to leave you mid-stir.

Alternatives & Substitutions

Let’s have a real talk here. You might not have everything on hand, and that’s okay. Here are some super easy swaps you can make:

• Chicken: Don’t have any? Use turkey or even some light sausage for a different flavor.
• Beans: Black beans or pinto beans would work just as well.
• Corn: Fresh corn on the cob? Fancy. But if you’re like most of us, canned is totally acceptable.
• Salsa Verde: If you want to get crazy, try good old-fashioned diced tomatoes if you want something more classic.
• Herbs: Fresh is great, but dried herbs will work just fine. If you have neither, well, just wing it.

Your kitchen, your rules. Get creative, and have some fun with it.

FAQ (Frequently Asked Questions)

You might still have a few questions floating around in that busy mind of yours. Let’s tackle some of the most common ones.

Can I use rotisserie chicken instead of cooking my own?

Absolutely! That’s what rotisserie chicken was made for—quick dinners and feeling fancy without all the hassle.

Is this chili gluten-free?

Yup, it is if you stick to beans and chicken broth. Just make sure to check your broth label.

Can I freeze it?

Yep! This chili freezes beautifully. Just don’t forget to keep a secret stash for those days you’re too lazy to cook.

Do I have to use chicken broth?

Nope! You can use veggie broth or even water, but let’s keep that on the down-low. It might not pack as much flavor, but desperate times call for desperate measures.

Is it spicy?

Not unless you add some heat yourself. If you want a kick, throw in some jalapeños or a dash of hot sauce.

Can I make it in the slow cooker?

Sure thing! Just toss everything in and let it cook on low for about 4 hours. It’s a set-it-and-forget-it kind of situation.

Final Thoughts

So there you have it! You now know how to whip up some dreamy White Chicken Chili Verde that will leave everyone begging for more. It’s comforting, delicious, and, most importantly, easy to make. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

And remember, cooking should be fun, not stressful. Don’t take it too seriously, and always keep a spoon handy for taste tests along the way. Happy cooking, friend!

White Chicken Chili Verde

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A quick and easy one-pot White Chicken Chili Verde packed with flavor, perfect for cozy dinners or meal prep.

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Ingredients

• 2 cups cooked chicken, shredded
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup salsa verde
• 2 cups chicken broth
• 1 cup corn, frozen or canned
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. In a large pot, sauté onion and garlic until they are soft and fragrant.
2. Add shredded chicken to the pot and cook for about 2 minutes.
3. Stir in the salsa verde, chicken broth, and corn.
4. Add white beans, cumin, oregano, salt, and pepper to the mix.
5. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
6. Serve hot, garnished with toppings like avocado, cilantro, or crushed tortilla chips.

Notes

This chili is perfect for meal prep and freezes well for later enjoyment.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex