Cook your chicken breasts (Rub thawed chicken breasts with a little oil and season if desired. Bake for 30 minutes at 425 degrees. I use olive oil and sprinkle chicken with Season All seasoned salt.)
Meanwhile, turn your Crock Pot on High setting and add 1 can each of Northern Beans (white beans), Black Beans, Whole Kernel Corn and Original Rotel. Mix in 1 packet of White Chili Seasoning (can be found near the regular chili seasoning packets). Cover with lid.
When your chicken has finished baking, shred or cube it and add it to your Crock Pot along with 3 ounces of cream cheese cut into chunks. Mix contents of the pot until the cream cheese is melted and cover with lid. Stir occasionally until ready to serve. The soup will be hot and ready to eat in about 2 hours from the time you added the canned foods. Serve with warm Texas Toast or biscuits for an easy, delicious, comforting meal.
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61.2mg||19 %|
|Sodium 850.2mg||29 %|
|Potassium 871.6mg||23 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 34.6g|
|Protein 31.8g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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