This couldn’t have been any easier to put together, and Corrie loved it. 🙂 I also really enjoyed it but might play with the ratios a bit next time (i.e. more cheese!). Nevertheless, this was very good, and given how easy it is; it’s definitely a keeper!
White Bean Chicken Chili
Once again found at Pink Parsley (this is getting a little embarrassing ;))
- 4 cans white beans, drained and rinsed (I used two cans of white and one can of black for a little more variety.)
- 3 boneless, skinless trimmed chicken breasts
- 8 ounces Pepper Jack cheese, cut into 2-inch cubes
- 2 cups salsa (I used the fresh kind from the deli so I think that contributed a little to the broth being a little thinner.)
Add the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.