Monterey White Bean Chicken Chili

Flavorful bowl filled to the brim with crockpot white chicken chili ready to eat with cheese and parsley in the center.

Chicken and white beans create the base of this high protein meal of White Bean Chicken Chili that’s well flavored with Monterey Jack cheese and salsa.

Course Soup

Cuisine American

Keyword White Bean Chicken Chili

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 484kcal

Author Jennifer Osterholt

Ingredients

2 pounds chicken breast boneless & skinless
48 ounces great northern beans drained
16 ounces salsa
1 cup Monterey jack cheese
1 1/2 cups onion chopped
2 tablespoons vegetable oil
2 teaspoons cumin
32 ounces chicken stock
1 teaspoon Kosher salt
1/2 teaspoon black pepper

Instructions

Cook chicken and cut into bite size or slightly smaller pieces.
In a deep skillet or dutch oven add oil and turn to medium high heat. Add onions once hot and saute until tender.
Add drained white beans, salsa, chicken, cheese, cumin and stock. Stir well.
Once soup is simmering turn down to low and simmer for 45 minutes to an hour. Add additional stock if mixture thickens or you prefer a thinner soup.
Season with salt and pepper to taste. Serve warm and enjoy!

Nutrition