White Bean Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Boneless, Skinless Chicken Breast Halves2 Tbsp. of Garlic Powder1 Tbsp. of Seasoning Salt4 Cans of White Beans (Northern Beans)1 Can of Cream of Chicken based soup1/2 Cup of Water1 Cup of Sour Cream1 Can of Diced Green Chilli's1 Packet of McCormick White Chicken Chilli Seasoning10-15 White Button Mushrooms1/2 Medium Yellow OnionTop with:2 Ounces Shredded Cheese1 Bundle of Green Onion
Set oven to 350 degrees.
Drain 3 of the Cans of White Beans and Rinse. Mash the 4th can with the liquid until a paste-like consistency. Add Half & Half, Sour Cream, all of the Beans, the Diced Green Chilli's, and Packet of McCormick White Chicken Chilli Seasoning. Cover crock pot with lid and set to high.
Place chicken breasts on a baking sheet and sprinkle garlic powder and seasoning salt over the top. Cook until just barely done on the inside. (I cut my chicken breasts in half thickness wise, making them bake in 8 minutes).
Once chicken is cooked, remove from oven and let sit for 5 minutes to let the juices settle. Cut into 1inch cubes and toss into crock pot.
Add Potato Soup, and 1 cup of water. If you bought a condensed soup, add additional water as you see fit for desired thickness.
Let cook on high for 20 minutes.
Slice Italian Zucchini Squash to desired size - I prefer crescent shapes, so I cut in half lengthwise, then dice in 1-2 centimeter chunks. Slice mushrooms, dice onions, and add all vegetables to the Crock Pot.
Let cook on high for another 20 minutes, or until vegetables are no longer firm.
Top with a few pinches of Shredded Pepper Jack Cheese (or Monterrey, for a less spicy palette), and sprinkle chopped green onions on top.
Goes great with a few Wheat Saltines crumbled on the top. (Saltines not included in nutritional ingredients)
Serving Size: Makes 8 2-cup servings
Drain 3 of the Cans of White Beans and Rinse. Mash the 4th can with the liquid until a paste-like consistency. Add Half & Half, Sour Cream, all of the Beans, the Diced Green Chilli's, and Packet of McCormick White Chicken Chilli Seasoning. Cover crock pot with lid and set to high.
Place chicken breasts on a baking sheet and sprinkle garlic powder and seasoning salt over the top. Cook until just barely done on the inside. (I cut my chicken breasts in half thickness wise, making them bake in 8 minutes).
Once chicken is cooked, remove from oven and let sit for 5 minutes to let the juices settle. Cut into 1inch cubes and toss into crock pot.
Add Potato Soup, and 1 cup of water. If you bought a condensed soup, add additional water as you see fit for desired thickness.
Let cook on high for 20 minutes.
Slice Italian Zucchini Squash to desired size - I prefer crescent shapes, so I cut in half lengthwise, then dice in 1-2 centimeter chunks. Slice mushrooms, dice onions, and add all vegetables to the Crock Pot.
Let cook on high for another 20 minutes, or until vegetables are no longer firm.
Top with a few pinches of Shredded Pepper Jack Cheese (or Monterrey, for a less spicy palette), and sprinkle chopped green onions on top.
Goes great with a few Wheat Saltines crumbled on the top. (Saltines not included in nutritional ingredients)
Serving Size: Makes 8 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 426.6
- Total Fat: 13.8 g
- Cholesterol: 80.2 mg
- Sodium: 467.3 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 6.8 g
- Protein: 38.0 g
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