Last Friday at our weekly critique group, Ann made a delicious white chili for us. I asked her to share her recipe with us. Here it is.
White Chili
One roasted chicken from the store (already cooked), meat picked off the bones and cut or torn in bite size pieces.
4 cans of pinto beans (15 oz, drained)
One 16 oz. jar of the salsa with corn and beans (I used the Meijer naturals--medium spicy)
One 15 oz. can of diced tomatoes undrained
Two teaspoons cumin
Mix all above ingredients in Crockpot and cook on low for 4-6 hrs., stirring occasionally if you are there (not necessary, however). On Friday, I put it on high for 2-3 hours and it also worked fine.
This recipe is very easy to play with--I have made it with different kinds of beans and with mild salsa, too. You can also put in less cumin if you would like.
This is a super-easy recipe!
Ann
1 comment:
Sounds easy - and healthy, too!
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