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White Chicken Chili

User Rating 4.5 Star Rating (2 Reviews)


White Chicken Chili
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  • 4 boneless chicken breast halves, skin removed, cut in 1/2-inch pieces
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cans (14.5 ounces each) stewed tomatoes, cut up
  • 16 oz. med. salsa or picante sauce
  • 1 can chick peas or Great Northern beans, drained
  • 6 to 8 oz. sliced mushrooms
  • Olive oil


Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker; stir and simmer on low heat for 6 to 8 hours. Serve with crusty bread or taco chips. *If you like it spicy, use hot salsa or picante sauce.

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User Reviews

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 5 out of 5
Jazz it up!!, Member rorava

The recipe on its own is good, but feel free to add extra veggies. I added carrots and kidney beans. Also, don't use those silly white button mushrooms, spend the extra money and buy some with more flavour! Also, I took flat soft tortilla shells, brushed them with olive oil. Then I place them over an upside down cup and bake them to form tortilla bowls. Makes for a great presentation and less dishes to do!! I've also made this with boneless/skinless chicken thighs. Not as healthy, but much more flavourful. I think the next time I might do half-and-half of chicken breasts & thighs.

37 out of 37 people found this helpful.

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