Ingredients
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1 (16 ounce) jar green salsa (salsa verde)
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1 (16 ounce) can diced tomatoes with green chile peppers
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2 (15 ounce) cans white beans, drained
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1 (14.5 ounce) can chicken broth
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1 (14 ounce) can corn, drained
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1 onion, chopped
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½ teaspoon dried oregano
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¼ teaspoon ground cumin
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salt and ground black pepper to taste
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3 skinless, boneless chicken breasts
Directions
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Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
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Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
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Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
Bebe Russell
From the Editor
Please note the differences in ingredient amounts and yield when using the Allrecipes magazine version of this recipe.
Nutrition Facts (per serving)
| 386 | Calories |
| 3g | Fat |
| 63g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 386 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 4% |
| Cholesterol 37mg | 12% |
| Sodium 1338mg | 58% |
| Total Carbohydrate 63g | 23% |
| Dietary Fiber 11g | 39% |
| Total Sugars 7g | |
| Protein 29g | 58% |
| Vitamin C 8mg | 9% |
| Calcium 160mg | 12% |
| Iron 6mg | 36% |
| Potassium 1095mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
