Wednesday, January 18, 2017

White Chicken Chili
-        -  3-4 boneless skinless chicken breasts
-        -  1 48 oz. jar of Great Northern Beans, drained and rinsed
-        -  2 16 oz. jars of salsa (one hot and one medium)
-        - 1 small onion, finely chopped (or 1 tablespoon onion powder)
-        - 2 ½ cups chicken broth
-        - 1 tablespoon Cumin

1.       Place the chicken breasts and two cups of chicken broth into a crockpot and cook on low overnight.
2.       In the morning, add the remaining ingredients, plus the additional ½ of chicken broth.
3.       Cook on low for 8 hours.

4.       Serve with shredded cheese and sour cream, if desired.
        Cook's Notes:
        This is an incredibly easy to make white chili.  There may appear to be a lot of liquid        remaining after the chicken breasts have cooked overnight, but do not discard the liquid.  After you add the Great Northern Beans, that liquid will be absorbed. 
      Also, I have used a single jar of Pace Medium Salsa (38 oz.) for this recipe and it was delicious.

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