Friday, April 17, 2009
This recipe was given to me by a friend and it has become one of my favorite super-easy recipes! You can make this in a crock pot or on the stove. It can be left in the crock pot all day on low, or made a few hours before dinner- simmering on the stove! It also freezes well and can be saved for a rainy day!
48 oz. Great Northern Beans, undrained
16 oz. Salsa
2 cups Shredded Montery Jack Cheese
4 Chicken Breasts, cooked and cubed
1 teaspoon Cumin
1 can (about 14 oz) Garbanzo (chick peas), drained
Mix all ingredients in the crock pot- cook on low for at least 2 hours. I have felt that if you use med or high, and you plan on leaving it in the crock pot during the day, the mixture gets too hot and you get unpleasant burnt pieces of chili in your bowl. Yuck!
If you are using the stove, follow the same directions- allow to simmer for at least two hours. Remove from heat to allow the mixture to thicken, serve, and enjoy!
**Don't forget to stir occasionally!