Slow Cooker White Chicken Chili Recipe

Apr 30, 2012 @ 5:16 PM
Posted by Hope Comerford, Special Contributor

Nutrition

Cal/Serving: 1,012
Daily Value: 51%
Servings: 3

High-Fiber
Gluten-Free, Wheat-Free

Fat	54g	84%
Saturated	33g	163%
Trans	0g	0%
Carbs	61g	20%
Fiber	21g	82%
Sugars	11g	0%
Protein	73g	145%
Cholesterol	205mg	68%
Sodium	2385mg	99%
Calcium	1271mg	127%
Magnesium	220mg	55%
Potassium	1839mg	53%
Iron	7mg	41%
Zinc	8mg	56%
Vitamin A	2009IU	40%
Vitamin C	8mg	13%
Thiamin (B1)	1mg	46%
Riboflavin (B2)	1mg	49%
Niacin (B3)	10mg	50%
Vitamin B6	1mg	64%
Folic Acid (B9)	300µg	75%
Vitamin B12	1µg	23%
Vitamin D	1µg	0%
Vitamin E	2mg	12%
Vitamin K	14µg	17%
Fatty acids, total monounsaturated	16g	0%
Fatty acids, total polyunsaturated	3g	0%

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Hope Comerford

Wow. This soup was incredible! It kind of reminds me of the chicken tortilla-type soup you would get at an authentic Mexican restaurant. The aroma when I walked in was so fragrant! The best part of this recipe (besides how mouthwatering it was), is that it's so easy and it doesn't take much time at all to put together.

I would like to thank my friend Scarlett for providing me with the inspiration for the recipe I present to you today. I put my own twist on it to make it into a soup I could cook all day instead of for just four hours.

See all slow cooker recipes.

INGREDIENTS

1 cup dried navy beans
1/2 cup chicken broth
One 16-ounce jar salsa
1 large white or yellow onion, chopped
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
3 boneless skinless chicken breasts
1/2 pound pepper Jack cheese, cut into chunks
1/2 pound Monterey Jack cheese, cut into chunks
Tortilla chips, for serving

DIRECTIONS

Place the navy beans in a bowl and cover with about 4 inches of water. Place in the refrigerator to soak overnight.

The next day, drain and rinse the beans. Pour the beans and 4 cups water into the slow cooker. Add the chicken broth, salsa, onion, cumin, salt, and pepper. Stir and then the add chicken breasts.

Cover with the lid and cook on low for 6-8 hours. Remove the chicken and shred it with 2 forks. Return to the slow cooker and add the cheeses. Cook on high for 1 hour. Stir and serve in bowls with crushed tortilla chips on top or on the side.