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Easy White Chili II

Easy White Chili II

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Bill

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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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1771 mg
  • 71%

Based on a 2,000 calorie diet

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.
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Reviews

mis7up
17
10/24/2014

Very very delicious. I used chicken portions that I had that needed to be used instead of chicken breast meat. And for those that don't have a 48 ounce can of beans in your pantry, it's roughly 3 standard size cans. The dish was successful easy, and overall flavor was really good. My little nit-pick on the recipe was it was a bit runny. It was more like a thick soup and not like a chili. I did mash down the beans in the final step as directed and still found it liquidy, so I added an additional 15.5 ounce can of navy beans and mashed them as well. It helped it a lot better. But reguardless of the additional can. This is a simple and pleasing dish that I will make again. So thank you Bill. UPDATED: 10/24/14 I changed out the protein for Johnsonville Butcher Shop Style Cheddar Cheese & Bacon Smoked Sausage...OMG was soo good with a dollop of sour cream. A recipe remake on this was totally awesome as this is still a good simple recipe with few ingredients. TY

netacollier
7
3/24/2012

This is so good and easy. I didn't have salsa so I used RoTel instead and it was super.

kimberlydrng
3
4/17/2012

Great!