White Chili Recipe With Canned Chicken


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ktdlr January 11, 2009 Join the Conversation all reviews tweaks q & a Recent Popular Close Attach Photo Would you like to attach a photo to your submission? Browse Cancel Close Attach Photo The image has been attached to your submission. ktdlr January 11, 2009 Join the Conversation all reviews tweaks q & a Recent Popular Close Attach Photo Would you like to attach a photo to your submission? Browse Cancel Close Attach Photo The image has been attached to your submission. The but is the beans in the recipe are already cooked. Ok, are you ready for the secret ingredient? Its salsa verde!!! This delicious salsa singlehandedly provides pretty much all of the seasoning you need for white chicken chili! Its flavorful, has a bit of heat, and a bit of tang, and pairs perfectly with delicious chicken broth, shredded chicken, and white beans. I also used Hot Pepper cheese instead of the Monterey Jack. Close Missing ! Please enter your before submitting. Bush & Company General Store. Bring to a boil; reduce heat and simmer for 10 minutes to blend flavors. Stir very well. Try to stir once or twice in the middle if you can to distribute the cheese but it can wait until the end if needed.Last Updated July 3, 2016Nutrition FactsUltra Simple Crock Pot White Chicken Chili Amount Per Serving Calories 416 Calories from Fat 162 % Daily Value* Total Fat 18g 28% Saturated Fat 8g 40% Trans Fat 1g Polyunsaturated Fat 0.3g Monounsaturated Fat 3g Cholesterol 64mg 21% Sodium 1050mg 44% Potassium 494mg 14% Total Carbohydrates 34g 11% Dietary Fiber 14g 56% Sugars 1g Protein 29g 58% Vitamin A 10% Vitamin C 5% Calcium 26% Iron 13% * Percent Daily Values are based on a 2000 calorie diet.All nutritional information are estimates and can vary from your actual results.

You May Also Like: Best-Ever Casseroles - Now With Photos! CookbookPrice $16.95 Our Favorite Game-Day Recipes CookbookPrice $7.95 Weeknight Dinners CookbookPrice $16.95 . Thanks for your great recipes!!!Reply Elizabeth Shelburne saysSeptember 1, 2013 at 7:03 pm Do you think this would freeze well?Reply Dan Mikesell saysSeptember 1, 2013 at 7:21 pm Absolutely& Grace saysSeptember 22, 2013 at 10:10 pm This was pretty good! I doctord the recipe and used a salsa verde instead of a red salsa to keep it white. Super easy&Perfect for a busy day! Reply Jennifer permalink* 04/07 8:19 PM Yum rotisserie chicken would be even better. Everyone kept going back fo. Add chicken; cook until hot. My husband also took white corn chips and crunched them into the soup and said it added great texture and additional flavor. Even with presoaking I dont believe they would be tender with the cooking here. Dump, dump, dump cook for 4 hours with stirring once or twice in the middle. Close Missing ! Please enter your before submitting. Submit a Correction Advertisement Advertisement Reviews (1) Most Helpful 1/11/09 Tried this recipe for the 1st time today and we all loved it, I only had a few issues with it.

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