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
  • pepper
  • 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
Container:Large slow cooker
30 mins
5 hrs
6+ hrs
  • 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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