Monday, September 11, 2006

White Chicken Chili

As the crispy fall weather arrives (we're feeling it a bit prematurely here in Michigan), so does the craving for the comfort of hot, tasty soups, stews, and chilis. Here's one of my faves. I admit, it's not the healthiest recipe ever, but really easy and delicious.

*tip: Be careful that your salsa isn't a hotter variety than your taste, because the pepper jack cheese already causes the chili to be spicy.

White Chicken Chili

Chopped chicken (I don't have a measurement -- I just usually do a few chicken breasts)
1 jar of salsa
8 oz grated pepper jack cheese
48 oz northern beans

Cook chicken with can of salsa. Add the rest of the ingredients, heat through -- ENJOY!

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