Last week's recipe for My Girl, Paula was ANYTHING GOES. I spotted this recipe in the January/February 2008 edition of the Cooking With Paula Deen magazine. Both Jimmy and I thought this sounded good.
I used a bag of Tyson chicken that was cubed cooked chicken. I simmered the chili all day on low. It was very yummy and I will definitely make this again. We topped the chili with cheddar cheese and jalapenos.
5 cups chopped cooked chicken
3 (15 oz) cans Great Northern beans, drained
1 (32 oz) box chicken broth
1 (16 oz) jar mild salsa
1 (8 oz) package Monteray Jack cheese with Peppers, cubed
2 tsp ground cumin
Garnish: cheddar cheese, sour cream, and jalapenos
In a 6 quart electric slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover, and cook on high for 3 hours, stirring occasionally. Reduce heat to low; simmer 2 hours, stirring occasionally.
Garnish with cheddar cheese, sour cream, and jalapenos, if desired.
Serve with corn chips.