You have got to try this Pepper Jack White Bean Chicken Chili Recipe.
It’s so easy, healthy and incredibly delicious.
Pepper Jack White Bean Chili
So, over the course of my 25 year marriage to my awesome husband, Barry, I have made A LOT of White Bean Chicken Chili Recipes.
I recently created a brand new “Jen Version” for dinner and my husband LOVED it so much that he told me he never wants me to make another chicken chili recipe ever again.
This one is now THE ONE AND ONLY! It is so easy to make and it has just the right amount of spice.
Ingredients
- 1 Rotisserie Chicken (Shredded)
- 4 Cups Low Sodium Chicken Broth
- 16 oz Jar of Chunky Salsa
- 3 (15 oz. Cans) Great Northern Beans (Drained)
- 1 (15 oz. Can) Whole Kernel Corn (Drained)
- 1 (10 oz. Can) Diced Tomatoes and Green Chilies
- 8 oz. Cream Cheese
- 8 ounce block of Pepper Jack Cheese (Cut up into 6-8 chunks)
- 1 tsp Minced Garlic and Handful of Diced Onions
Directions
FIRST, place all ingredients in a large crockpot.
NEXT, cook on high for about 5 hours or on low for 8 hours.
THEN, top with fun topping of your choice – sour cream, avocado, cilantro, Mexican cheese, etc.
FINALLY, thoroughly ENJOY!
Give this PEPPER JACK WHITE BEAN CHICKEN CHILI recipe a try and let me know what you think!
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