Ridiculously Easy White Chili
Our church loves to eat. This means that we generally have one fellowship luncheon a month. We also host a “Souper Bowl” Sunday on the afternoon of the Super Bowl. Everyone brings their favorite soup or chili and we get to try out so many awesome recipes. (For the record, I usually sign up to bring something chocolate. My chocolate-wielding skills are much better than my soup-creating skills.)
A few years ago, my friend, Carol, brought a White Chili to the luncheon. I didn’t know Carol was the responsible party as I scarfed down this delicious concoction. I began asking around and was so excited to learn that it was my buddy, Carol, who was responsible.
Of course I asked her for the recipe. And because Carol is the bomb-diggidy, she obliged. Now, it took me probably four years to finally take the time to make it, but boy was it worth it last night. The bigger bonus was that our usually picky 7 year old loved it.
(Ridiculously Easy) White Chili
4 chicken breasts, cooked & chopped
1 jar 16 oz salsa
16 oz chicken broth
3 cans Great Northern beans
1 8oz block Monterrey Jack cheese (with peppers) cubed
Put all ingredients into the crock pot. Cover and allow to slow cook for either 4 hours on high or 7-8 hours on low. Serve with chips, crackers, or rolls.
You’ll love it. It’s not too spicy, but the right kick is there (remember, my picky 7 year old loved it).
Enjoy (and share with your friends!)!
Updated: Ends up, it wasn’t Carol. It was Lisa. Funny story as I ran to Carol to tell her she was “famous” on my blog for her chicken chili. She was only slightly confused: “I don’t make a chicken chili?”
Took me almost two months to figure out who made it (go figure since it took me almost 4 years to even try the recipe). So, sorry, Lisa!!
