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5-Ingredient White Chicken Chili
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What You'll Need
- 6 Cups Chicken broth
- 4 Cups Cooked shredded chicken
- 2 15-oz cans Great northern beans
- 2 Cups Salsa verde
- 2 teaspoons Ground cumin
- 1 whole Avocado
- 1 Cup Tortilla strips
How to Make It
Stovetop method: add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings. Crockpot method: add chicken broth, 2 UNCOOKED boneless skinless chicken breasts, beans salsa and cumin to a slow cooker, and stir to combine. Cook on low 6-8 hours or high 3-4 hours until the chicken in cooked though and shreds easily with a fork. Shred the chicken. Serve warm with desired toppings.
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