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White Chicken Poblano Chili
White Chicken Poblano Chili is the perfect combination of creamy and spicy.
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course:
Soup
Cuisine:
Mexican
Servings:
6
Calories:
335
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 5 quart or larger (I own and use this one from Crock-Pot)
Ingredients
21
oz.
cans cream of chicken soup
(two-10.50-oz. cans)
3
cups
water
1/2
cup
onion
onion
1
poblano pepper
diced (about 1 cup)
1/2
tsp.
oregano
1/4
tsp.
salt
1/4
tsp.
pepper
1/4
tsp.
garlic powder
1/8
tsp.
cumin
30
oz
cannellini beans
(two-15-oz. cans); drained and rinsed
1 1/2
lbs.
boneless skinless chicken breasts
For Serving
Monterey Jack cheese
shredded
green onion
sliced
US Customary
-
Metric
Instructions
Add the cream of chicken soup and water to the slow cooker; smoothing out the lumps as much as possible.
Stir in the onions, poblano peppers, oregano, salt, pepper, garlic powder, and cumin.
Gently fold in the beans, taking care not to smash them.
Add the chicken breasts.
Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
Once done, shred the chicken right in the slow cooker with 2 forks.
Serve the chili topped with Monterey Jack cheese and green onions.
Nutrition
Calories:
335
kcal
|
Carbohydrates:
32
g
|
Protein:
35
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
81
mg
|
Sodium:
1237
mg
|
Potassium:
524
mg
|
Fiber:
8
g
|
Sugar:
2
g
|
Vitamin A:
292
IU
|
Vitamin C:
18
mg
|
Calcium:
120
mg
|
Iron:
5
mg