Great Southwest twist to traditional chili.

Slow Cooker White Chili

chicken breast

(15.5 ounce) can white beans, drained

(14.5 chicken broth

(15.25 ounce) can white corn, drained

(7 ounce) can green salsa

(4 ounce) can chopped green chilies

tomato,

cilantro

green onions, chopped

lemon juice

lime juice

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.


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!

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.

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.

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.

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.

My husband and I loved it I made half the recipe and then we wished I had made more!!

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.

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.

I really enjoyed this and I would make it again. I just put raw chicken in the pot used a can of diced tomatoes instead of a fresh tomatoes and cooked on low for 5 hours. I also put a dollop of low cal sour cream on top. With the sour cream this wound up being 5 smart weight watcher points.

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.

slow cooker white chili

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 12

Author : natalieb

Ingredients

Instructions

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