Cooking Thursday

Wednesday was the first day of Spring - and this is what it looked like here!  This is the highway going through Grand Rapids, about 20 minutes from my house.  I was at work, watching the snow blowing outside and I was thinking I needed to change my supper plans and make something to warm us up!

I decided to make an old favorite.  It's something that can be thrown together quickly after work, or prepared early and put in the crockpot.  I've shared this recipe before, but it's been a long time and it's worth sharing again.

For more recipes, visit Sandra at Diary of a SAHM.

 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 crockpot. Follow same directions, but add 1 extra cup of broth or water and simmer on low for 45 min, instead of cooking in crockpot.