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White Bean Chicken Chili
Course
Soup
Keyword
Slow Cooker, Videos
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Servings
6
Calories
91
kcal
Ingredients
1
Onion,
Diced
1
Green pepper,
Diced
2
Tablespoons
Olive oil
2
Teaspoons
Garlic salt
1/2
Teaspoon
Black pepper
2
Jars (48 ounces) or 6 cans (15 ounces)
Great Northern Beans,
Drained
4
Boneless.
Skinless chicken breast halves,
Cooked and shredded
4
Cups
Chicken stock
1
Jar (16 ounces)
Chunky green or red salsa
(I like to use green salsa)
2
Tablespoons
Ground cumin
Instructions
In a big pot, heat olive oil and sauté’onion and green pepper for a few minutes until they start to get soft.
Season with garlic salt and pepper.
Dump the rest of the ingredients in the pot and simmer on low to medium heat for 20 to 30 minutes.
You can use a potato masher to mash up the beans a bit and thicken the chili.
If it gets too thick, add more stock or a little water.
Serve with your favorite chili fixin’s.
Notes
You can easily cut this recipe in half to make a smaller batch. Leftovers also freeze well!
Nutrition
Calories:
91
kcal
|
Carbohydrates:
1
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
852
mg
|
Potassium:
112
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
89
IU
|
Vitamin C:
1
mg
|
Calcium:
25
mg
|
Iron:
2
mg