As I wrote about yesterday, I made a huge batch of salsa verde this weekend. Instead of freezing it or making salsa verde chicken, I decided to do something a little different and make white chicken chili with salsa verde as my base.
While Alan thought it was a little too spicy, I thought it was yumtastic! The best part was that I threw everything in the crock pot so it was cooking during the whole garbage disposal debacle and ready by dinner.
Salsa Verde Chicken Chili
Salsa verde (tomatillos, habanero pepper, onion, lime juice, garlic and cilantro - saute until tomatillos and onion are soft, then puree with an immersion blender) I used the entire batch I made, which was at least two cups
1 can of white beans I prefer cannellini, but all I had was Great Northern, which work just as well
2 chicken breasts
spaghetti noodles It isn't chili without spaghetti noodles according to Alan, so I added a handful to make it no longer soup-like
Place chicken in crock pot and top with beans and salsa verde. Cook on low for four hours, then remove chicken and shred. Add spaghetti noodles and shredded chicken back into crock pot and cook until noodles are soft.