The Easiest Chicken Chili

Inspiration:
The last week of regular season NFL football
and
Pink Parsley's recipe


Ingredients:

• 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
• Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, crushed tortilla chips, extra salsa, tabasco
  

Instructions:

1. Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.
   
2. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

Notes:
I thought that a little more tomato would be good. I'd consider replacing one can of beans with one big can of stewed tomatoes or additional salsa, and I'd maybe add a little cumin. Tim was completely satisfied with the recipe as written. It's so easy, I think he can make it next time!


Tim's Rating: 10/10
Liz's Rating: 9/10