Because it's cold outside. Because it's really really easy. Because it's delicious. Because I'm sick with a sinus infection. Because it's cheap. Because I haven't used my crock pot for a very long time. Because it tastes so good with a warm tortilla. Because sometimes you don't have the energy or time to cook. For all of these reasons, today is a perfect day to introduce you to white chicken chili.
My Mom used to make this a lot in the winter when I was growing up. I think a friend of her's gave her the recipe. It's so fast, simple and delicious that we were hooked. I was craving some warm comfort food today, but didn't have the energy to make anything fancy. White chicken chili came to the rescue.
How easy is it? There are only 5 ingredients. The only other things you need are a can opener and a crock pot.
White Chicken Chili
2 cans of stewed Mexican tomatoes
2 cans of white beans or navy beans
1 can of green chilis (I used mild this time)
1 can of cooked chicken (look for it by the tuna fish)
1 brick of pepper jack cheese
Open all the cans and combine all ingredients into the crock pot. Don't worry about draining the beans or chicken, just pour it all in. Break up the cheese into smaller pieces. Stir. Let it cook on high for 5-6 hours. (I've left it on all day on low while at work, too)
See? I told you...super easy. Enjoy!