Slow Cooker White Chicken Chili Mac
This White Chicken Chili combines tender chicken, hearty white beans, and vibrant vegetables in a flavorful broth seasoned with zesty ranch mix and a hint of lime. With a touch of cumin and fresh cilantro, this comforting chili is perfect for a cozy night in or for feeding a crowd. Top each bowl with creamy diced avocado for a satisfying finish.
— Constant Cookbook
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 tablespoons minced garlic
- 1 diced Anaheim Pepper
- 2 cups sliced zucchini
- 3/4 cup diced green bell pepper
- 3 cups cooked shredded chicken breast
- Three 15 ounce cans white beans
- 64 ounces reduced sodium chicken broth
- 1 ounce package Ranch seasoning mix
- 3 limes, juiced
- 1/4 cup ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups small dry pasta
- 1/2 cup fresh chopped cilantro
- 1 avocado, diced
Instructions
- Heat oil in a large dutch oven over medium heat. Saute onions and garlic until softened, about 5 minutes. Stir in Anaheim peppers, zucchini, green bell peppers, chicken and beans. Saute for 10 minutes, stirring often.
- Transfer to a large crock pot over high heat. Add broth, Ranch seasoning, lime juice, cumin, garlic salt, salt, pepper and pasta. Close lid and let cook for 2 hours on high. Reduce heat to low or warm. Right before serving stir in cilantro and top each individual bowl with diced avocado.
Yield
12 Servings
Nutrition
- Calories: 163 kcal
- Carbohydrate Content: 20 g
- Protein Content: 6 g
- Fat Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 423 mg
- Fiber Content: 3 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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