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I enjoy new recipes...especially those that are easy. I always look for two things in the ingredients - a short(er) list and ones that I normally have on hand anyway. So if you are looking for something new to serve...look here!

I can't promise that the recipes will all be easy or healthy, but I do promise to try to add a new one every now and then that I have already tried myself.

Visit my personal blog at www.take10withtricia.com.

Thursday, August 6, 2009

Chicken Chili

2-3 Chicken breasts or 2 large can of Hormel Chunk Chicken drained, rinsed, and shredded
4 – 15 ½ oz cans Great Northern Beans (Bush’s)
16 oz salsa (Tostitos medium)
2 C Colby/Monterey Jack or Mexican blend shredded cheese (Kraft)
1 packet McCormick’s White Chicken Chili seasoning mix
Chicken broth (optional – I don’t use)

For chicken breasts do steps 1 and 2; otherwise proceed to #3

1. Boil 2-3 Chicken breasts in a stock pot of water for 20-25 minutes until fully cooked
2. Pull out chicken and dump the water
3. Leave pot on the stove, but turn stove down to simmer
4. Add 4 cans of beans (undrained), salsa, and seasoning packet to the pot; stir together
5. Shred the chicken with a fork (rinse first if canned) and add to the pot; stir together
6. Cover the pot, but keep it on low and stir constantly so it won’t stick
7. 30 minutes before serving – add 1/3 of the cheese every 10 minutes to the middle of the pot and fold into the mixture and let it melt (if you add it all at once or not on the center, it is more likely to stick to the side and/or burn)
8. If chili is too thick, add chicken broth

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