White Bean Chili
10 Cups chopped, cooked chicken
6 (15 oz) cans Great Northern Beans, drained
2 (32 oz) box chicken broth
2 (16 oz) jar mild salsa
2 (8 oz) pkg Monteray Jack Cheese (you can use the one with peppers), cubed
4 tsp ground cumin
Garnish: cheddar cheese, sour cream,
In a 6 qt slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low; simmer 2 hours, stirring occasionally. Garnish with cheddar cheese, sour cream and jalepenos, if desired.
Thanks Hannah!
Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.
I just tried to make this and couldn't fit it all in the crockpot. Please adjust this recipe. I had to leave out 3 cans of beans and one box of chicken broth.
ReplyDeleteAlso - I just put 6 uncooked chicken breasts in the crockpot to cook at the same time. When finished, I'll shred. Seems like the crock will cook them so not necessary to add the extra step. Hope that works okay.
P.S. My whole family ate it which is a small miracle.
ReplyDelete