White Chicken Chili With Salsa Verde - cooking recipe

Ingredients

1 1/2 cups dried navy beans
2 tablespoons all-purpose flour
1 1/2 teaspoons garlic powder
1 1/4 teaspoons ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon medium grind black pepper
1 1/2 pounds boneless, skinless chicken breast, cut in bite-sized pieces
1 tablespoon Mazola(R) Corn Oil
2 stalks celery, diced
1 carrot, diced
1 cup diced onion
4 ounces sliced mushrooms
1 (14 ounce) can reduced sodium chicken broth
1 cup salsa verde, divided
1 1/2 cups water
1 (5.3 ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro, or to taste
Sliced jalapenos and chopped cilantro (optional)

Preparation

Soak beans in four cups of water overnight.
Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
Place chicken in slow cooker; stir to combine ingredients.
Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.