"Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream." — NBLANZY
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1 (48 ounce) jar
great Northern beans
1 (16 ounce) jar
pepperjack cheese, cut into chunks
1 (8 ounce) can
white meat chicken, shredded
When I first saw this recipe I didn't have much expectations for it. If anything I thought it would be severely lacking in flavour. I was pleasantly surprised that something SO simple could be SO good! I only made a subtle change and that was to use boneless, skinless chicken breasts that I pre-boiled. I will absolutely make this again!!! THANKS FOR THE SHARE!
This chili is awesome and tastes really good. I used more chicken, though, and it could probably do with a bit less cheese.
I love that this is so easy to throw together! I did use fresh skinless, boneless chicken breast halves, so I cooked on high instead for the 4-5 hrs to cook the chicken. Then we shredded the chicken and added it back into the crock pot. Great with a dollop of sour cream on top.
I'd give this 4 1/2 stars if I could - 5 stars are reserved for really awesome gourmet type stuff.
We are camping in a motorhome and I was looking for a recipe using canned chicken that wasn't chicken salad. I had "most" of the ingredients onhand so here's what I used:
1 each 15 1/2 oz cans great northern beans and black beans, about 10 oz. of salsa (what was left in the jar in the fridge), 10 oz. can of chicken, about 1 1/2 cups shredded sharp cheddar cheese - and I threw in a 4 oz. can of mild, diced green chili's. I put it all in a saucepan and heated it over medium heat till the cheese melted. It was delish! I'm amazed that this simple recipe was sooooo good. I'm usually a "from scratch" cook but this was so good I'm going to be making it often. Thanks, Nblanzy for a winner!
Great, easy recipe. I changed it slightly because I didn't have all of what the recipe originally called for. I used 1 16oz can of chili beans, 1 16oz can kidney beans and 1 16 oz can of the white kidney "cannellini" beans. Also used half pound of mexican shredded cheese instead of pepperjack. DELICIOUS!
Yum yum! Didn't use a crockpot, just zapped in the microwave. Smaller portions, of course. I love how quick and easy this was! I'm sure it would be better with fresh chicken, but it was 11pm, we were tired, I was not about to simmer some chicken for what could be a 5 minute recipe. I used a reduced fat mexican cheese blend, and we ate with tortilla strips and fat free sour cream. I do feel like this needed more chicken, though. Even with a serving size of 2, and a 5 oz. can of chicken, I felt this needed more chicken. Only 8 oz. of chicken in 72 oz. of everything else.. It just doesn't seem nearly enough. I'll make this as a quick dinner or lunch often and will try the slow cooker method soon too, to see if the flavors are more prominent.
We really enjoyed this! I too used BLSL chicken breasts - maybe about 1 pound - and I used 2 15.5 oz cans of small white beans as that is what I had on hand. I'm thinking next time I will try it with more salsa. Very tasty as is though for something so easy!
Love how easy this recipe is! I used 2 boneless, skinless chicken breast halves instead of a can of chicken. I put them in the crock pot raw, then after 2 hours shredded them and added the meat back in for the remaining time. When there was about an hour left to go, I did a taste test and though the initial flavor was great, but then became pretty bland. So I added 1 Tbsp of oregano, 1/4 tsp cumin, 1/8 tsp chili powder, 1/8 tsp red pepper flakes. The end result was delicious! A huge hit for my guests. Everyone wanted the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
White Chili VI
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 109
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter and less fatty.
A simple, hearty chili inspired by the flavors of old Mexico.