Cooking Thursday

Last week it was cold and dreary here and this meal was perfect for that weather!  It's a recipe that can be made on the stove top or in the crock pot. I made it in the crock pot and it was so nice to come home from work and find supper all ready for us.  This one is a favorite at our house, it's so good!

Southwestern White Chili

1 tablespoon butter
1 cup chopped celery
1 green pepper, seeded and finely chopped
1 onion, finely chopped
3 boneless, skinless chicken breasts, cooked and diced
1 jar (48 ounces) Great Northern Beans
2 1/2 teaspoons cumin
1 jar (16 ounces) salsa
4 cups chicken broth
8 ounces cheddar cheese

Melt butter in skillet over medium heat.  Saute celery, onion and green pepper until translucent.
In stockpot or crockpot, combine chicken, beans, cumin, salsa and chicken broth.  Stir in celery mixture.  Simmer uncovered in stockpot for about an hour stirring occasionally, or in crockpot for 6 hours on low.  About 5 minutes before serving, stir in cheese and allow to melt.