Get ready for the easiest chili recipe ever. And one of the tastiest, to boot! My neighbors host a chili cookoff every fall, and last year this was one of the favorites. No one could believe it when our friend Debbie told us how easy it is. Joey really likes this, and we have it probably once a month in the fall and winter. I like to garnish with extra cheese, tomatoes, and cilantro. I think it would also be delicious with avocados, extra salsa, crushed tortilla chips, sour cream, green onion, diced jalapenos.. the list goes on. My neighbor makes hers with half black beans, and she also adds in some corn. I think one of the great things about soups and stews is that they are open to so many variations!
Go ahead and add this into your rotation; you certainly won't be sorry!!
White Bean Chicken Chili
- 4 cans white beans, drained and rinsed
- 3 boneless, skinless chicken breasts, trimmed of fat
- 8 ounces Pepper jack cheese, cut into 2-inch cubes
- 2 cups salsa