I have been eye-balling this White Bean Chicken Chili recipe on Pink Parsley for quite some time now. I was just waiting for a good sale on white beans. Well, this is the week! This chili was super simple and super yummy! We had some friends over, and it was a total hit. The avocado garnish was delicious. I started the crock pot around lunch, and dinner was ready at 7:00. That’s a great way to entertain. I made Corn Muffins to go alongside, and we had Artichokes and Hollandaise for a starter. I also let Publix make dessert. Tiramisu is my favorite, and we enjoyed it again tonight!
White Bean Chicken Chili Recipe:
White Bean Chicken Chili Ingredients:
4 cans white beans, drained and rinsed
3 boneless chicken breasts (I put mine in frozen)
1 8-oz. block pepper jack cheese cubed
2 cups salsa
How To Make White Bean Chicken Chili:
**I used the 19-oz. Progresso Cannellini beans, so I added an extra 1/4 cup salsa and 1 cup chicken broth
Combine the beans, cheese, and salsa in a crockpot. Nestle, the chicken, breasts into the mixture and cook on low 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes (I used shredded cheese, sour cream, and avocado with a squeeze of lime).
(adapted from Pink Parsley)
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