White Bean Chicken Chili
This recipe comes from a co-worker I had in college and I am so grateful she shared it with me because it is so yummy! Whenever I make this chili and share it with others they are always asking me for the recipe, so here it is for everyone.
This recipe is very simple, but delicious. However, there are two important steps that make this recipe amazing, which CANNOT be ignored: soak the beans overnight, and soften the cream cheese. I like to soak the beans in the slow cooker overnight, drain them, and put them back into the slow cooker. While I am prepping the beans the night before, I pull out a block of cream cheese and set it out to soften overnight. I find this gives the cream cheese plenty of time to soften and be able to mix better into the chili.
White Bean Chicken Chili
Equipment
- Slow Cooker
Ingredients
- 1 lb White Navy Beans, dried
- 1 Jar Tamatillo Salsa (At least 16oz)
- 1-2 Chicken Boullion Cubes, crushed
- 1 Onion, diced
- 1 Block Cream Cheese, softened
- 25 oz Canned Chicken, drained & shredded
Instructions
- Soak beans over night per package instructions. DO NOT forget this step!
- Add beans, diced onion, 6 cups water, crushed boullion cube(s), and about 1 cup of salsa to slow cooker.
- Cook on low for 8 hours.
- Add pre-cooked chicken, remaining salsa, and cream cheese to slow cooker. Mix well to break up cream cheese.
- Serve chili with some delicious gluten free corn bread and enjoy!
Notes
- I have tried the quick soak with the beans, but they still don't soft enough.
- I like to use canned chicken, but you can easily use a rotisserie chicken. Simply shred the chicken and add at the end with the cream cheese.
- If you like it spicy, choose a hotter salsa.