White Chili (another recipe)

2 boxes Swanson's chicken broth  (I usually get the broth in the cans as it is cheaper;

       I think it is a total of 64 oz of broth--more or less is good too!)

1 jar salsa of your choice

2 cans Navy or Great Northern beans (I prefer the Great Northern)

Chicken, cooked, deboned, cut into chunks

     (I get the frozen boneless, skinless chicken breasts when on sale to have available;

      I use a couple of those in this recipe)

Italian seasoning--I start with about 1/4 tsp. and add more if I think it needs it

Garlic salt--I also start with about 1/4 tsp and add more if I think it needs it

Combine in the crock pot and let blend together on low 4 or 5 hours.

Serve with sour cream or cheddar cheese on the side for your guests to stir in as they desire.

White Chili

In large pot or crockpot combine:

3 chicken breast halves, cooked and cut into small pieces

64 oz chicken broth (low sodium if using purchased broth)

16 oz jar mild salsa (or hotter if you prefer!)

2 cans great northern beans (or navy beans if you prefer)

¼ to ½ tsp Italian seasoning

¼ tsp garlic salt

(There is salt in the salsa so sample first before adding any additional salt according to your taste)

Bring to slow boil, then lower heat and let simmer for an hour or so to let the seasonings mature.  Stir occasionally.  If I use the crockpot, I bring it to a boil on the stove first, then transfer it to the crockpot, set at low.

Serve with sour cream and/or shredded cheddar cheese.