Great Northern Bean Chili
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon canola oil
1 jar (48 ounces) great northern beans, rinsed and drained
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) chicken broth
1 teaspoon ground cumin, optional
2 cups (8 ounces) shredded Monterey Jack cheese
1. In a large skillet, brown chicken in oil; drain. In a 4- or 5-qt. slow cooker, combine the beans, salsa, broth, cumin if desired and chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Serve with cheese.
Pairs Well With
A mere seven ingredients combine to create this mild version of Southwestern chicken chili. I like to add a dash of hot sauce and some sour cream on top.