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"Great Southwest twist to traditional chili." — natalieb
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2 cups chopped, cooked chicken breast
1 (15.5 ounce) can white beans, drained
1 (14.5 ounce) can chicken broth
1 (15.25 ounce) can white corn, drained
1 (7 ounce) can green salsa
1 (4 ounce) can chopped green chilies
1 large tomato, chopped
1/4 cup chopped fresh cilantro
2 green onions, chopped
1 tablespoon lemon juice
1 tablespoon lime juice
I was pleasantly surprised by this recipe! It was different than most white chilis I have had in the past and I actually liked it better. The use of the green salsa gave it a nice depth of flavor. Make sure when you are buying your green salsa you buy the salsa verde. There is also a green salsa in my store that I buy that is a pureed jalapeno salsa and is really spicy and a little bitter. The salsa verde is slightly spicy and has a nice tang from the tomatillas. I used yellow corn instead of white - but, otherwise made according to the recipe.
Delicious! I added a can of black beans and used a can of diced tomatoes instead of a fresh one. I also omitted the cilantro because I don't care for it. Very good and seems healthy.
10 Ratings
My husband and I loved it I made half the recipe and then we wished I had made more!!
I made this soup thinking that it would be good, but not great. Boy was I wrong. This soup was packed with flavor. The green salsa (I used medium) and green chilies really add a lot to the broth and taste of this recipe. The one change I made was to add a half opened can of black beans to the mix, so that I could use them up. My DH & DS added some jalapeño salsa to theirs to kick the heat up to another notch. We all enjoyed this for dinner with a piece of homemade bread and everyone was happy that we had enough for leftovers. I did make this on thos stove in a stockpot rather than the slow cooker.
This is a really good white chili, albeit very different. I really liked the cilantro and lime flavors. Since fresh tomatoes looked terrible, I used a can of diced tomatoes, drained, instead. It's easy, quick, and quite tasty.
Loved it! Making it again today. Didn't change a thing.
This chili is delicious!! Did it exactly as written but I added a 1/2 teaspoon allspice. Perfecto!
The key is the lemon and lime juices. Adds just the right touch. Delicious--the whole family liked it very much. I doubled the recipe, which served five with some leftover.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker White Chili
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 126 Calories from Fat: 43
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