Sunday, December 30, 2012

White Chicken Chili

We made this dish in the Cafe tonight:

White Chicken Chili

- 4 boneless, skinless chicken breasts
- 48 ounces of Great Northern Beans, drained and rinsed.
- 2 16 ounce jars of salsa (1 medium, 1 hot)
- 1 medium onion, diced
- 1 tablespoon cumin
- 2 1/2 cups chicken broth

Place the chicken breasts in a crockpot and add cover with two cups of chicken broth.  Cook on low overnight.

In the morning, remove the chicken breasts from the crockpot and shred the chicken.  Place the shredded chicken back in the crockpot and add 1/2 cup of chicken broth.  Add the beans, salsa, diced onion and cumin.  Mix the ingredients and cook on low for 8 hours.  Occasionally stir the chili while it is cooking.

Cook's Notes: One of my co-workers shared this recipe for me and we have not been disappointed.  It does take a little planning to prepare this recipe as the meal is made over the course of two days.

I used three 15 ounce cans of beans, and a single jar (38 ounces) of Pace salsa.  We topped the chili with sour cream and shredded Mexican blend cheese.  This is an incredibly easy meal to make and the results are out of this world good.


Karen said...

Feeling compelled to try this NOW! Sounds so good. My crock pot has been underused. You've just inspired me.

Deirdre Honner said...

This is our very favorite chili recipe. We make it at least once a month.