This chicken chili is super easy to throw together. Plus, you can make it in a crock pot and keep it warm for hours.
Ingredients
2-3 Chicken breasts or 2 large cans of Hormel Chunk Chicken drained, rinsed, and shredded
4 – 15 ½ oz cans Great Northern Beans (Bush’s)
16 oz Salsa (Tostitos medium)
2 C Colby/Monterey Jack or Mexican blend shredded cheese (Kraft)
1 packet McCormick’s White Chicken Chili seasoning mix
Chicken broth (optional – I don’t use)
Instructions
For chicken breasts do steps 1 -3; otherwise proceed to #4
Boil 2-3 Chicken breasts in a stock pot of water for 20-25 minutes until fully cooked
Pull out chicken and dump the water
Leave pot on the stove, but turn stove down to simmer
Add 4 cans of beans (undrained), salsa, and seasoning packet to the pot; stir together
Shred the chicken with a fork (rinse first if canned) and add to the pot; stir together
Cover the pot, but keep it on low and stir constantly so it won’t stick
Minutes before serving – add ⅓ of the cheese every 10 minutes to the middle of the pot and fold into the mixture and let it melt (if you add it all at once or not on the center, it is more likely to stick to the side and/or burn)
If chili is too thick, add chicken broth
Recipe by Take 10 With Tricia at https://take10withTricia.com/2015/11/chicken-chili.html