Recipe by NBLANZY
"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."
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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!
Used 1 can great northern beans, 1 can corn, 8oz pepper jack, can of chicken, and most of a jar of mango peach salsa. Let sit in the crock pot all afternoon on low and it was DELICIOUS! Great with tortilla chips or just some torn up tortillas. The mango peach salsa made it sweet but still had a little kick
* 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
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