White Chili On the Spicy Side

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.9
  • Total Fat: 2.2 g
  • Cholesterol: 30.3 mg
  • Sodium: 1,085.0 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 13.2 g
  • Protein: 24.6 g

View full nutritional breakdown of White Chili On the Spicy Side calories by ingredient


Introduction

Super Easy! Slow Cooker chicken and white bean, on the spicy side. Nutritious and full of flavor. Serve with Tortilla Chips or Cornbread and you're done. You can top it with cheese, if you don't mind the calories. I use more Jalapeno peppers. It's better with fresh ingredients, but lacking time and ingredients, I used what I had on hand and it came out great! Super Easy! Slow Cooker chicken and white bean, on the spicy side. Nutritious and full of flavor. Serve with Tortilla Chips or Cornbread and you're done. You can top it with cheese, if you don't mind the calories. I use more Jalapeno peppers. It's better with fresh ingredients, but lacking time and ingredients, I used what I had on hand and it came out great!
Number of Servings: 8

Ingredients

    8 cup , (48 oz jar) Great Northern Beans
    2 cans Chicken Breast canned in water, 98% fat free, Daily Chef
    1 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
    1 cup Herdez Salsa Verde GREEN SALSA
    .5 cup, chopped Carrots, dried
    1/2 cup Dried Onion Flakes
    1 tbsp cumin powder
    1 tbsp Garlic powder
    .5 cup, chopped Jalapeno Peppers

Tips

It's done in 2 hours, but, I let mine simmer on warm all day to blend the flavors. Fresh tastes best, but you will need to pre-cook and shred 2 chicken breast, carrots and onion. I love homemade beans, but again, time consuming. This is 10 min Prep and really good!


Directions

Add jar of Beans and Canned Chicken Breast to slow cooker. Add broth, salsa carrots, onions and seasonings to your taste. It's done in 2 hours, but, I let mine simmer on warm all day to blend the flavors.

Serving Size: makes 8-10 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RABIDCHIHUAHUA.