7 Can Chicken Chili
Cozy, creamy, and packed with flavor, this 7 Can White Chicken Chili is a weeknight game changer! Everything in this recipe is shelf-stable and pantry-friendly, making it perfect for last-minute meals. With just a few minutes of prep, you’ll have a hearty, satisfying chili simmering away— the hardest part is opening the cans!
Servings: 4 servings
Calories: 320kcal
Equipment
Ingredients
- 1 12.5 ounce can chicken, drained
- 3 15.5 ounce cans white beans, northern, navy or cannellini
- 1 10 ounce can green enchilada sauce
- 1 4 ounce can chopped green chiles
- 1 14.5 ounce can low sodium chicken broth
- 1 1.25 ounce packet white chili seasoning or 1 ½ tsp cumin, 1 tsp onion powder, and ½ tsp black pepper
Instructions
- Drain and rinse the canned beans.
- Drain the excess water from the chicken and break up the chicken chunks into shreds with a fork.
- Add all the ingredients to a stock pot and simmer for 20 minutes. Or, optionally, add all the ingredients to a slow cooker and heat on low for 4-6 hours.
- Serve your white chicken chili with shredded cheese, tortilla chips, cilantro, sour cream, lime wedges, or jalapenos to garnish!
Notes
Using the specified ingredients is important especially regarding the low-sodium content. If you do not use low-sodium ingredients, your chili may be too salty.
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 40g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 787mg | Fiber: 9g | Sugar: 3g