Millie's White Chili

We have a wonderful cook in our church named Millie. She made a wonderful white chili for our chili cook off and I asked if I could pass it along. It's so simple.

1. 4 chicken breasts ( about 2 cups of diced chicken) diced



2. 3 16 oz cans Great Northern Beans



3. 1 16 oz Jar Salsa (medium hot Tostito's or your favorite)



4. 8 - 16 oz Shredded Monterrey Jack Cheese



5. 2 tsps of Cumin



6. 1 can of chicken broth



7. 1 cup each of celery, onions and carrots



8. 1/2 sour cream
   

Cook the chicken in the broth and vegetables in a large pot. Bring it to a boil and then simmer for about 45 minutes to an hour. In a crock pot mix the beans, salsa and cumin. Remove the chicken from the broth and add to the crock pot and cook on high for an hour. If it's too thick add some broth. Then cook it on low for another 2-3 hours. Then add the cheese and sour cream and serve. Freeze the remaining broth and veggies to use as a soup base.

If you're in a hurry mix the beans, salsa and cumin in a large pot and bring to a boil. Add the chicken and if it's too thick add some broth. Bring to a boil and add cheese and sour cream and turn down heat to a simmer. As soon as the cheese melts you can serve it.

The best tasting is to cook it in the crock pot for 2-3 hours and then refrigerate over night. When you reheat it to serve the next day add the cheese and sour cream then. This is a fun easy recipe; one you can play with.