Award-Winning White Chicken Chili

1. 1

   Assemble all the ingredients.

2. 2

   Place the chicken, great northern beans, and corn in layers in a slow cooker.

3. 3

   Combine the chicken broth, condensed soup, chile peppers, and taco seasoning in a bowl, then pour the mixture over the top.

4. 4

   Cover and cook on Low until the chicken is no longer pink in the center and the juices run clear, 8 to 10 hours; an instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

5. 5

   Move the chicken to a cutting board, then shred it with two forks or cut it into bite-sized pieces; return it to the slow cooker.

6. 6

   Stir in the sour cream and pepper Jack cheese; cover and cook on Low until the cheese melts, 3 to 5 minutes.

• Calories 286.63 kcal Moderate
• Protein 23.71 g Good Source
• Carbs 28.21 g Moderate
• Total Fat 8.55 g Moderate
• Saturated Fat 3.97 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 57.34 mg Moderate
• Sodium 1114.71 mg High
• Fiber 5.57 g Moderate
• Sugar 5.05 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 139.8 mg Moderate
• Iron 2.16 mg Moderate
• Potassium 439.85 mg Low Source
• Vitamin A 39.81 mcg_rae Low Source
• Vitamin C 2.68 mg Low Source
• Vitamin D 0.09 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽