Easy White Chili II


A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference.

Prep Time:
10 mins
Cook Time:
4 hrs
Total Time:
4 hrs 10 mins
6 servings


  • 4 skinless, boneless chicken breasts, cut into 1-inch pieces

  • 1 (4 ounce) can chopped green chilies, undrained

  • ½ (8 ounce) jar salsa

  • 2 cubes chicken bouillon

  • 1 (48 ounce) jar navy beans, rinsed and drained

  • 2 cups water


  1. Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.

  2. Cook on High until the chicken falls apart, about 4 hours.

  3. Mash the chili with a potato masher to give a thicker texture, if desired.

Nutrition Facts (per serving)

352 Calories
3g Fat
49g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 352
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 43mg 14%
Sodium 1771mg 77%
Total Carbohydrate 49g 18%
Dietary Fiber 12g 43%
Total Sugars 2g
Protein 34g
Vitamin C 15mg 74%
Calcium 126mg 10%
Iron 5mg 27%
Potassium 880mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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