I shared this recipe back in the very early days of my blog, but the picture was in desperate need of an upgrade, and I added more salsa since the chili was quite thick before. I've also experimented a bit with using dried beans - if you soak them in water overnight, then proceed with the recipe as written, they'll be soft and tender after spending the day in the crockpot. I usually just add a cup or so of water or chicken broth at the onset. I've also used salsa verde before, and I LOVE it that way as well. It's so creamy, comforting, and delicious that it's hard to screw it up.
If this seems too plain for you, feel free to mix and match the types of beans, add some corn, try different types of salsa, add some jalapeños, play around with the cheese... really the possibilities are endless. I like serving the chili with tortilla chips, and if I have one available, chopping an avocado over the top. I made this on the first chilly day we've had this fall, and it was the perfect way to welcome the cooler weather. And I know for a fact that we'll be enjoying this all winter long. This is a big hit with my whole family, and it's pretty much my go-to when taking a meal to a new mom, leaving dinner for the babysitter, weekend football watching, whatever. It doesn't get any easier or tastier than this!
Crockpot White Bean Chicken Chili
I prefer my chili to be on the thicker side, but if you like it thinner/more like soup, then I'd suggest adding a cup or so of chicken broth.
- 4 (15-oz) cans white beans, drained and rinsed
- 2-3 boneless, skinless chicken breasts, trimmed of fat
- 8 ounces Pepper jack cheese, cut into cubes
- 3 cups salsa (any heat level you prefer)