While not a 'true' white chili, due to the addition of salsa and tomato puree, it's still an easy and delicious meal to throw into the slow cooker and have dinner waiting for you! Stirring cheese directly into the chili adds creaminess and tons of extra flavor, too!

Kim

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Recipe Summary

prep:
15 mins
cook:
4 hrs 30 mins
total:
4 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.

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  • Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.

  • Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.

Nutrition Facts

365 calories; protein 36.8g 74% DV; carbohydrates 22.9g 7% DV; fat 14.1g 22% DV; cholesterol 98.6mg 33% DV; sodium 1211.5mg 49% DV. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/05/2018
I omitted the molasses and nearly doubled the chili powder. I also reduced the chicken broth to 4 cups because the salsa and tomato purée already added a significant amount of liquid. All my kids gobbled it up and half of them even had seconds! Read More
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