Monday, 20 November 2017

Southwestern White Chili

A Lovely Chili from Mari at My Little Corner of the World

1 tablespoon butter
1 cup chopped celery
1 green pepper, seeded and finely chopped
1 onion, finely chopped
3 boneless, skinless chicken breasts, cooked and diced
1 jar (48 ounces) Great Northern Beans
2 1/2 teaspoons cumin
1 jar (16 ounces) salsa
4 cups chicken broth
8 ounces cheddar cheese

  • Melt butter in skillet over medium heat.  
  • Saute celery, onion and green pepper until translucent.
  • In stockpot or crockpot, combine chicken, beans, cumin, salsa and chicken broth.  
  • Stir in celery mixture.  
  • Simmer uncovered in stockpot for about an hour stirring occasionally, or in crockpot for 6 hours on low.  
  • About 5 minutes before serving, stir in cheese and allow to melt.

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