Sunday Chicken Chili

About to enjoy some Sunday Chicken Chili!

For my wedding shower, my hosts had each attendee give me a recipe in a card. I got some terrific new recipes, and that is part of the reason I've spent more time in the kitchen in the past year than I had in every prior year combined :)

One of my favorites was a white chicken chili recipe from my Mom's friend Mary. I experimented with the recipe - adding and changing until I felt I had it just right for my tastes. It's a favorite at our house on dreary winter days and lazy Sundays. Makes terrific leftovers as well!

It's legitimately easy to whip up and I don't feel too guilty when I overindulge - per serving, it's decently low-fat and you can incorporate plenty of veggies.
What you'll need:

1. 2 or 3 chicken breasts, thawed
2. Brown rice - I use 1 Trader Joe's Organic Brown Rice in the microwave-able packet.
3. 1 16 oz. jar of salsa
4. 1 bag of shredded low-fat cheese of your choice. I use reduced fat cheddar.
5. 1 can of black beans, drained
6. Other veggies you might like, such as chopped tomatoes or onions. I also sometimes add a cup of chicken broth for a little extra flavor.

The first set of ingredients in the crock pot.

Season chicken breasts with garlic, salt and pepper. Bake or fry until cooked through. While the chicken is cooking, pour salsa, shredded cheese, and black beans into a crock pot and cook on medium. When chicken is done cooking, shred and add to crock pot. Add all other ingredients.

All the ingredients simmering in the crock pot.

Cook in crock pot on medium for 2 hours, or until cheese is liquefied. Once the consistency is thinner, the chili is ready to serve.  Enjoy with tortilla chips and sour cream!

Enjoying some hearty chili on the couch!