March 19, 2011

White Chicken Chili

This is a recipe my co-worker makes for every potluck. It can be eaten as a chili or used as a warm dip with tortilla chips.

White Chicken Chili
48 oz. Great Northern beans
39 oz. medium salsa
32 oz. jalapeno or pepper jack cheese, cubed
Two 9.75 oz. cans white chicken breast

Combine all ingredients together in a slow cooker. Heat until cheese melts completely, stirring occasionally.

No comments: