Salsa White Bean Chili with Chicken Recipe
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Chili with a twist of chicken and salsa to spice it up a bit. You'll love this new version of a classic favorite.
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6 cups water
1 pound skinless chicken breast, cut into bite-size pieces
1 teaspoon chicken bouillon
2 tablespoons olive oil
1 onion, chopped
2 tablespoons garlic, minced
4 ounces chopped green chilies
48 ounces Great Northern beans
1/2 teaspoon ground cumin
1 package taco seasoning
16 ounces salsa
10 ounces cream chicken soup
:Large slow cooker
Put water, chicken breast, bouillon, and pepper in pan. Boil until chicken is done.
Take chicken out and set aside; cool stock.
In the olive oil, sauté the chopped onion, garlic, and green chilies until onions are tender.
Mix in cut chicken breast, continue to sauté for 10 minutes.
Combine the chicken stock, 48 oz. jar Great Northern beans, ground cumin, taco seasoning, salsa, and cream of chicken soup. Put this in a large slow cooker.
Add the sautéed ingredients to the slow cooker. Cook on low for 5 hours.
To serve garnish with a dollop of sour cream.
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