There are few things more satisfying on a cold winter day than a bowl of hot soup! This recipe for chicken chili uses only 5 ingredients but is so delicious it’s hard to believe it is this quick and easy!
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Start with 2 lbs. of cooked chicken. While you can use canned if you want, I like to simmer my own chicken thighs. I feel they have more flavor and turn out super tender and have homemade chicken stock to freeze for later.
After the chicken is cooked, remove it from the pot and cut or shred into bite sized pieces. Add the chicken, beans and salsa to the pot and mix well. You can use any salsa you like, I usually choose one with medium heat.
After the other ingredients are mixed add the cheese. I am wary of whatever it is that is used to prevent packaged shredded cheese from sticking together so I use me salad shooter to shred my own. I don’t understand how anyone lives without one, it is my favorite, most used, small appliance!
My Salad Shooter created this mountain of cheesiness in less than 3 minutes!
Allow to simmer until the cheese is completely melted. Don’t let it come to a boil or the cheese may curdle.
When everything is thoroughly blended, dinner is ready. Yes, it is that easy!
Enjoy!
White Chicken Chili
Ingredients
- 2 lbs. cooked chicken cut into bite sized pieces
- 48 oz. great northern beans
- 16 oz. jar of salsa hot, medium or mild
- 2 cup Monterey Jack cheese shredded
- 1 cup pepper jack cheese shredded
Instructions
- Add all ingredients to a 5 quart Dutch oven or stock pot. Mix well and allow to simmer on medium low until heated through.
- Enjoy!
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