White Bean Chicken Chili
Simple crock pot recipe that makes a hearty white bean chili with chicken using almost all ingredients from the pantry, which makes it a perfect recipe to stock for emergency food prepping or cheap pantry meals.
Equipment
- Crock pot
Ingredients
- 1 12.5-ounce Canned chicken -drained (or leftover shredded chicken)
- 3 15.5-ounce Great Northern White beans - undrained
- 1 10.5-ounce Can cream of chicken soup (or cream of mushroom)
- 1 14.5-ounce Can chicken broth
- 1 16-ounce Salsa - heat of choice (I use medium)
- 1 8-ounce shredded Monterey Jack Cheese (or any cheese you have)
Instructions
- Drain liquid from canned chicken (or use 2-3 frozen chicken breasts or leftover chicken) and place in bottom of crockpot.
- Add remaining ingredients to the crock pot and stir. (No need to drain the beans.)
- Cook on high for 2 hours.
TO SERVE:
- Sprinkle extra cheese on top with cream cheese (optional). Serve alone or with a side of crusty bread, corn bread, or tortilla chips.
- Store leftovers in an airtight container for up to a week.
Notes
- If you're using cubed cheese, cook on low for up to 6 hours.
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If using frozen chicken breasts, you will also need to cook on low for 6 hours for frozen chicken breasts. Once cooked, shred the chicken and stir back into the chili before serving.
Nutrition
Serving: 1gCalories: 1kcalCarbohydrates: 0.1gProtein: 0.1gFat: 0.01gSaturated Fat: 0.003gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.003gCholesterol: 0.1mgSodium: 4mgPotassium: 2mgFiber: 0.03gSugar: 0.01gVitamin A: 1IUVitamin C: 0.01mgCalcium: 0.3mgIron: 0.01mg
*Nutrition information is approximate. If you have special dietary needs, please calculate your own nutrition.
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