This easy chili recipe is good as white bean chicken chili using canned chicken, leftover chicken, or frozen chicken!This white bean chicken chili recipe can easily be converted to vegetarian by leaving out the chicken and adding more beans. It's just as yummy! Sometimes I add extra things like carrots and celery, so don't be afraid to play around with it!
Prep Time5 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs5 minutesmins
Course: Crock Pot Recipes
Cuisine: American
Servings: 6-8
Calories: 396kcal
Author: LittleCooksReadingBooks.com
Ingredients
3cans great northernwhite beans, undrained
1-2 12-ozcans chickendrained (OR 2 chicken breasts, fresh or frozen)
1can cream of chicken or cream of mushroom soup
1soup can of water OR 1 cup chicken broth
8oz.salsamild, medium or hot-your choice!
8oz.Monterey Jack Cheeseor any cheese you have!
Instructions
Drain liquid from canned chicken (or place frozen or fresh chicken breasts in bottom of crockpot).
Add remaining ingredients to the crock pot.
Cook on high for 2 hours if using shredded cheese, or on low for 6 hours if using cubed cheese.
IF USING CHICKEN BREASTS, shred the chicken and stir back into the chili before serving.
To serve: Sprinkle extra cheese on top and serve with a side of crusty bread, corn bread, or tortilla chips. Add sour cream, if desired.
Notes
We've also used cheddar cheese when we didn't have Monterey Jack and it also turned out good. (It will just be less white.)Sometimes we add chopped onions, carrots, or even celery (if we have veggies we need to use before they go bad). This is definitely a recipe you can play around with to your liking!IMPORTANT: Don't miss extra tips like how to thicken white chili chicken and more chili variations in the post!