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A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference.
Ingredients
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 (4 ounce) can chopped green chilies, undrained
- ½ (8 ounce) jar salsa
- 2 cubes chicken bouillon
- 1 (48 ounce) jar navy beans, rinsed and drained
- 2 cups water
Directions
Step 1
Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
Step 2
Cook on High until the chicken falls apart, about 4 hours.
Step 3
Mash the chili with a potato masher to give a thicker texture, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 352 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 4% |
| Cholesterol43mg | 14% |
| Sodium1771mg | 77% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber12g | 43% |
| Total Sugars2g | |
| Protein34g | |
| Vitamin C15mg | 74% |
| Calcium126mg | 10% |
| Iron5mg | 27% |
| Potassium880mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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