Easy White Chili II

Easy White Chili II

12 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
Bill
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (12)

Rate This Recipe
mis7up
16

mis7up

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.

netacollier
6

netacollier

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

kimberlydrng
3

kimberlydrng

Great!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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