White Bean Chicken Chili (soooo YUMMY!)
*1 lb or so of cooked chicken meat (I use breasts - baked with chili powder, onion powder, garlic powder and black pepper; then shredded)
*48 oz jar great northern beans, undrained
*16 oz mild thick and chunky salsa (for more heat, use medium salsa)
*1 can low-sodium, reduced fat chicken broth (I usually use chicken stock instead)
*2 tsp cumin
*8 oz Monterrey Jack cheese, cubed
*1 jalapeno pepper, seeds removed, finely minced (for more heat, leave in the seeds)
I throw it all together in a crock pot and let it cook all day on low. You can also put it in a dutch oven or stock pot and make it in 10-15 mins. on the stove top. If you do this, add the cheese at the end.
We top this with sour cream and shredded cheese and serve with either corn chips or pita chips. It's super filling, fast, warm and soooo yummy!
**I'm linking this up to the Nourishing Gourmet's Pennywise Platter for 3/11/10**
1 comments:
I made a white chicken chili recipe a while back and it was rather blah. Yours--with the addition of salsa, Monterey Jack, and a jalapeno--sounds much, much better! Yum. :-)
Shirley
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