Easy White Chili II recipe

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Ingredients

4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 (4 ounce) can chopped green chilies, undrained
½ (8 ounce) jar salsa
2 cubes chicken bouillon
1 (48 ounce) jar navy beans, rinsed and drained
2 cups water

Nutrition Info

352 calories
carbohydrate: 48.9 g
cholesterol: 43.3 mg
fat: 2.9 g
fiber: 12.1 g
protein: 33.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1770.9 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.

  2. Cook on High until the chicken falls apart, about 4 hours.

  3. Mash the chili with a potato masher to give a thicker texture, if desired.

Recipe Yield

6 servings

Recipe Note

A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference.

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