Great Southwest twist to traditional chili.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Stir chicken, white beans, chicken broth, white corn, green salsa, green chilies, tomato, cilantro, green onion, lemon juice, and lime juice together in the crock of a slow cooker.

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  • Cook on Low until hot, about 1 hour.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

126 calories; 4.7 g total fat; 9 mg cholesterol; 395 mg sodium. 15.9 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/15/2014
Really really good! Instead of using cooked chicken I put a couple raw chicken breasts in with the broth and lime juice and cooked on low for about 5 hours. I then shredded it and added the rest of the ingredients (added some sliced zucchini) for about 1.5 hours. Delicious! Read More
(54)

Most helpful critical review

Rating: 3 stars
09/18/2013
This recipe was ok but really not that great for me. Partly it was just way too salty (which I can't really figure out since no salt was added so it must have been the broth or the salsa I guess? I even used frozen corn instead of canned so there was no extra salt there...) Anyway it just wasn't really what I wanted when I was expecting white chili and it wasn't fantastic enough to make up for the fact that I was disappointed it wasn't more like regular white chili. I'll eat the leftovers but probably won't ever make it again. Read More
(2)
81 Ratings
  • 5 star values: 58
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/15/2014
Really really good! Instead of using cooked chicken I put a couple raw chicken breasts in with the broth and lime juice and cooked on low for about 5 hours. I then shredded it and added the rest of the ingredients (added some sliced zucchini) for about 1.5 hours. Delicious! Read More
(54)
Rating: 5 stars
04/15/2014
Really really good! Instead of using cooked chicken I put a couple raw chicken breasts in with the broth and lime juice and cooked on low for about 5 hours. I then shredded it and added the rest of the ingredients (added some sliced zucchini) for about 1.5 hours. Delicious! Read More
(54)
Rating: 4 stars
12/11/2012
I was pleasantly surprised by this recipe! It was different than most white chilis I have had in the past and I actually liked it better. The use of the green salsa gave it a nice depth of flavor. Make sure when you are buying your green salsa you buy the salsa verde. There is also a green salsa in my store that I buy that is a pureed jalapeno salsa and is really spicy and a little bitter. The salsa verde is slightly spicy and has a nice tang from the tomatillas. I used yellow corn instead of white - but otherwise made according to the recipe. Read More
(30)
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Rating: 4 stars
10/01/2012
Delicious! I added a can of black beans and used a can of diced tomatoes instead of a fresh one. I also omitted the cilantro because I don't care for it. Very good and seems healthy. Read More
(26)
Rating: 5 stars
01/25/2015
Like another reviewer I cooked the raw chicken in the broth and lime and then shredded it and added the rest. I also used a can of diced tomatoes. The flavors are really great and surprising! Definitely will make it again. Read More
(8)
Rating: 5 stars
01/11/2014
I made this soup thinking that it would be good but not great. Boy was I wrong. This soup was packed with flavor. The green salsa (I used medium) and green chilies really add a lot to the broth and taste of this recipe. The one change I made was to add a half opened can of black beans to the mix so that I could use them up. My DH & DS added some jalapeño salsa to theirs to kick the heat up to another notch. We all enjoyed this for dinner with a piece of homemade bread and everyone was happy that we had enough for leftovers. I did make this on the stovetop in a stockpot rather than the slow cooker. Read More
(8)
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Rating: 5 stars
10/27/2012
My husband and I loved it I made half the recipe and then we wished I had made more!! Read More
(7)
Rating: 5 stars
12/15/2012
This is a really good white chili albeit very different. I really liked the cilantro and lime flavors. Since fresh tomatoes looked terrible I used a can of diced tomatoes drained instead. It's easy quick and quite tasty. Read More
(5)
Rating: 5 stars
05/22/2017
This is one of my favorite recipes because it's so yummy healthy and easy to make. As other users suggested I usually put in a couple raw chicken breasts with the ingredients and cook on low for 5-6 hours. I then shred the chicken breasts and mix them back into the soup/ chili. I usually leave out the cilantro and green onions and add in a bit of chopped onion and half a can of drained black beans. Throw in some tobacco and/ or crushed red pepper and this dish is golden! Don't forget to serve with warm fresh baked bread. Read More
(4)
Rating: 5 stars
03/20/2015
So good. But I cook this for 6 hours on low just to make sure the meat is very tender. Read More
(3)
Rating: 3 stars
09/18/2013
This recipe was ok but really not that great for me. Partly it was just way too salty (which I can't really figure out since no salt was added so it must have been the broth or the salsa I guess? I even used frozen corn instead of canned so there was no extra salt there...) Anyway it just wasn't really what I wanted when I was expecting white chili and it wasn't fantastic enough to make up for the fact that I was disappointed it wasn't more like regular white chili. I'll eat the leftovers but probably won't ever make it again. Read More
(2)