Slow Cooker White Chicken Chili

Broth-based chili is teeming with chicken, whole kernel corn and great northern beans.

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Servings 6

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( 28 ) Ratings

28 Ratings

5 Stars 12%

4 Stars 19%

3 Stars 22%

2 Stars 28%

1 Stars

Member Reviews ( 5 )

a712344f-d9d4-47bb-8e04-24042e3c2eaa

ingredients 10
Prep Time 15 min
Total Time 6 hr 15 min

Ingredients

2: lb boneless skinless chicken breasts, cut in half lengthwise then sliced crosswise

1: large onion, chopped (about 1 cup)

1: large red bell pepper, chopped (about 1 1/2 cups)

4: medium cloves garlic, finely chopped

1: can (15.25 oz) Green Giant® whole kernel corn, drained

1: can (15 to 16 oz) great northern beans, drained, rinsed

2: jars (8 oz each) green taco sauce

1/2: cup Progresso® chicken broth (from 32-oz carton)

1/2: teaspoon salt

: Fresh cilantro, if desired

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except cilantro.
2 Cover; cook on Low heat setting 6 to 7 hours.
3 Stir well and garnish each serving with cilantro.

EXPERT TIPS

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Expert Tips

Green taco sauce is made from green tomatoes and tomatillos. A tomatillo is also known as a Mexican green tomato. It is encased in a papery husk and has a fresh flavor with hints of lemon and herbs.

Top each serving with a dollop of sour cream and serve with tortilla chips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 1010mg; 1010%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 7g 7% Sugars 7g 7% ),
Protein: 43g; 43%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 45%;
Calcium: 10%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

2 1/2

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

Review & Comments

Write a Review

WaNay

report Posted Sep. 24, 2011 3:17 PM

I found this recipe in a slow-cooker recipe book. Our local grocery store did not have "green taco sauce" so we used Old El Paso green enchilada sauce. I made it one night and between me and my husband (three bowls each) we finished it before bedtime. We had both been sick and this was an AMAZING switch from tradional chicken noodle soup (which gets real boring after being sick for a week). The liquid was perfect for our sore throats. I actually made it the very next night and again we finished the whole pot. With flu season coming I have shared this with all my friends and family!!!

Cali-Oh

report Posted Dec. 31, 2010 2:09 PM

I made this for an office "crockpot lunch" where there were 4 other dishes made. One of my co-workers came up afterwards and said "Your chili was slammin'!" I added black beans and, since I could not find northern beans. HOwever, since it did not thicken up like I thought it would, I will also add the cream of chicken soup the next time I make it, which could be tomorrow for New Year's. This is a really good soup, just needs to be thicker.

mlgill42

report Posted Nov. 22, 2010 7:55 AM

After reading the reviews posted here, when I made this chili I added a can of cream of chicken soup and a second can of beans and the texture was very creamy and fabulous. Delicious soup!

Nancy R in Alabama

report Posted Jan. 30, 2010 6:42 PM

taste is good but too thin to be called chili...will add another cup of great northern beans next time.

dkd2010

report Posted Dec. 31, 2009 3:50 PM

I tried this recipe a few nights ago and really liked the flavor and texture of the dish. I used medium Taco sauce, but in retrospect, next time I'll used mild. It was a little too hot for my taste. My son and his girlfriend raved about the dish and have asked for it again. My only complaint about it is that the sauce was clear and thin, I would prefer a creamier and thicker sauce. Overall I would rate this dish a 4 as is and a 5 with an "improved" sauce.