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READY IN 4+ hrs

White Chili VI

Read Reviews (8)

"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

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 (48 ounce) jar great Northern beans
1 (16 ounce) jar salsa

1/2 pound pepperjack cheese, cut into chunks
1 (8 ounce) can white meat chicken, shredded

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Directions

Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker.
Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.

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PREP 5 mins
COOK 4 hrs
READY IN 4 hrs 5 mins

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Reviews More Reviews

Jan 23, 2012

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!

—Blondeprincess

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Jan 27, 2012

This chili is awesome and tastes really good. I used more chicken, though, and it could probably do with a bit less cheese.

—haras

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9 Ratings

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Feb 06, 2012

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.

—mbetmarik

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Jun 29, 2012

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!

—DinnerDiva

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Mar 03, 2012

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!

—cookfamily2012

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Apr 20, 2012

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.

—SunnyRJ

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Feb 27, 2012

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!

—Mary C.

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Sep 26, 2012

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!

—kmacUK

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Nutrition

Calories
368 kcal
18%

Carbohydrates
40.3 g
13%

Cholesterol
48 mg
16%

Fat
12.1 g
19%

Fiber
9.2 g
37%

Protein
25.7 g
51%

Sodium
658 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

White Chili VI

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 368
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 5.9g 30 %
Cholesterol 48mg 16 %
Sodium 658mg 26 %
** Potassium 804mg 23 %
Total Carbohydrates 40.3g 13 %
Dietary Fiber 9.2g 37 %
Protein 25.7g 51 %
** Sugars 1.7g
Vitamin A 12 %
Vitamin C 6 %
Calcium 33 %
Iron 34 %
** Thiamin 27 %
** Niacin 49 %
** Vitamin B6 24 %
** Magnesium 35 %
** Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.