My easy version of Southwestern chicken chili uses just a few ingredients. I like to serve it with tortilla chips, sour cream and a dash of hot sauce on top. It’s a great alternative to traditional chili.
—MAMESMOM TASTE OF HOME.COM
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 8 SERVINGS
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon canola oil
1 jar (48 ounces) great northern beans, rinsed and drained
1 jar (16 ounces) salsa
1 can (14 1/2 ounces) chicken broth
1 teaspoon ground cumin, optional
2 cups shredded Monterey Jack cheese
In a large skillet, brown the chicken in the oil. Using a 4- or 5-qt. slow cooker, combine the beans, salsa, broth, cumin if desired and chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Serve with cheese.