Tuesday, January 1, 2013

White Chicken Chili Recipe

Here is the perfect recipe for those that want to eat healthy, make inexpensive meals, and want to love every bite of their food!  I love this recipe because it is healthy and inexpensive (which is hard to find sometimes), can be eaten as a soup/chili or as a dip because it is so thick and delicious, and this recipe can be frozen for later-use.  This recipe is all-around awesome and I hope you enjoy it as much as I do :)  Serve with tortilla chips for an extra salty and delicious crunch!

1-2 lbs. of boneless-skinless chicken breast
48 oz. of precooked northern beans (I always use Randall)
1/2 jar (standard size) of mild or medium thick and chunky salsa
8 oz. of monterey jack cheese, cubed or shredded
2 tsp. of cumin
1 Tbsp. of olive oil
1.  Brown the chicken breast over medium-high heat with the olive oil
2.  Combine the browned chicken, beans (including the water in the jar), salsa, cumin, and cheese and simmer for about 10 minutes.
3.  And enjoy!  This is one of those recipes though that tastes better and better the longer it sits.  I keep it on warm or low heat for another couple of hours while stirring occasionally so it gets thick. 


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