I don't know what the weather is like where you live, but here in West Michigan it has really cooled off. The past few days have been beautiful, but the high temp has only been 69-69 degrees. This makes me want to start making chili and soups again, so today I thought I would share one of my families absolutely favorite cool weather recipes. I have posted this here before, but it's good enough for a repeat! Hope you like it as much as we do.
White Chicken Chili
1 tablespoon butter
1 cup chopped celery
1 green pepper, finely chopped
1 small onion, finely chopped
3 cups cooked, cubed chicken
1 (48 oz) jar Great Northern Beans
8 oz shredded Monterrey jack or Cheddar cheese
2 1/2 tsp ground cumin
1 (16 oz) jar salsa
3 c chicken broth
Melt butter in skillet and saute celery, onion and green pepper until translucent. In crock pot, combine broth, cumin, salsa, white beans, chicken and cheese. Stir together and add celery mixture. Cook on low 4-6 hours. Serve with tortilla chips and additional shredded cheese.
*I use canned broth and frozen, cubed chicken to throw this together in a hurry.
**This can also be made quickly without a slow cooker. Follow same directions, but add 1 extra cup of broth or water and simmer on low for 45 min to an hour, instead of cooking in slow cooker.
For more slow cooker recipes, visit Sandra at Diary of a SAHM.