Packed with beans and diced chicken, this mild white chicken chili is a great fall meal for toddlers. For a spicier version, add some red pepper flakes.
6
Servings
10
Ingredients
13
Comments
Ingredients
- ½ tablespoons Olive Oil
- 1 ¼ cups dice Onion, Yellow
- 2 teaspoons mince Garlic, Cloves
- 4 ounces drain Mild Green Chiles, Diced, Canned
- 2 cups cook and dice Chicken, Boneless Breasts
- 1 teaspoon Cumin
- 1 teaspoon Oregano, Dried
- 4 cups drain and rinse Great Northern Beans, Canned
- 3 cups Chicken Broth/Stock
- 1 cup Cheddar Cheese, White, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat oil in skillet and saute onions and garlic until they start to soften.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat oil in skillet and saute onions and garlic until they start to soften.
- Transfer to crock pot and add green chiles, chicken, cumin, oregano, beans and chicken broth.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Just before serving, add cheese and stir until melted.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 354
- Total Fat
- 10g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 60mg
- Sodium
- 1198mg
- Total Carbohydrates
- 37g
- Fiber
- 8g
- Sugar
- 4g
- Protein
- 31g
- WW Freestyle
- 3
13 Comments
Join the discussionThis look scrumptious! Love chili for the fall but I’ve never made a white chili before, must try this one!Stephanie
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I have made this recipe a few times and it is amazing! I do puree half the beans to give a thicker consistency.
What a great idea to puree some of the beans! I’ll have to try that myself the next time I make this recipe.
Hello! I’m trying this out today, and had a question about the beans. Is that measurement before for the dry beans or cooked beans? I soaked some overnight and it looks like a LOT.
Cooked beans sorry!! But you can freeze the beans you soaked and use them for another day!
Actually, this is GREAT! I wanted to make a double batch, but thought I didn’t have the beans to do it. Thanks for your help and for the recipe.
Have you ever prepped everything up to the crockpot step? I wonder how it would freeze that way? Then you could thaw and dump in the crockpot on the day you want to eat it.
I am putting the ingredients in my crockpot now and am thinking I messed up. I soaked and precooked the beans but when I put this altogether it looks like it will be a mushy, runny soup instead of chili. The beans were already quite soft from cooking over night (recipe calls for cooked beans right?) and when I add the liquid it is just a lot!! Also, having cooked the chicken already and then cooking it in the crockpot for so long makes me think it will be overdone. Help?!
No you did it right! Cooked beans and cooked chicken. The crockpot time is for the flavors to meld together. The moisture will cook down.
made this exact recipe but does NOT look anything like the picture. way too thin and runny. looks just like soup.
Sorry to hear that Amy! I wonder if you cooked it a little longer with the lid off if it would help?
I have made a similar version for years. Could you not use canned, drained great northerns? Would save a lot of time and you can find these organic, as well.
Yes, you certainly could use canned beans if you wanted and cook for a little less time. I would also reduce the chicken broth as well.