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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

Garnishes:
avocado
sour cream
shredded cheese
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).

Enjoy!

(adapted from Pink Parsley)

What is your favorite chili recipe? If you have a chili recipe that you would like to share here on Faithfully Free please leave a comment or email us and we would love to share it here on the blog or on our Facebook page! Big games are the perfect time for chili recipes but if you’re like us you probably love chili all year long. So go ahead and share your recipe so we can share it with everyone here.

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