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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skinless, boneless chicken breasts, cut into 1-inch pieces
1 (4 ounce) can
chopped green chilies, undrained
1/2 (8 ounce) jar
1 (48 ounce) jar
navy beans, rinsed and drained
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.
Not the best
This is so good and easy. I didn't have salsa so I used RoTel instead and it was super.
This was a fantastic, flavorful, cheap and easy meal! I added some garlic and tobasco to the pot, and it was great! only complaint is that the chicken turned out a little dry, so I'll try to cook it for less time or on a lower setting next time.
Delicious and so easy to make!
Easy and very good!
So YUM!!! I didn't have time to slow cook, so I boiled chicken and then chopped, added other ingredients and simmered for 20 minutes. I added cumin and fresh cilantro, and served with a dollop of greek yogurt and corn chips. My husband flipped! Will DEFINITELY be making this one again!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy White Chili II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 26
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