One of my Mom’s favorite recipes to make was Paula Deen’s White Chicken Chili. I LOVE this dish, and the fact that it’s quick and easy makes it even better.
I made a little lighter version of it a few weeks back that I wanted to share with you today.
Wellness Witness White Chicken Chili
5-6 c. cooked chicken, shredded
4 oz. monterey jack cheese, cubed
2 cans Northern beans, drained and rinsed
1 16 oz. jar salsa
1 box of low sodium chicken broth
2 cups frozen spinach
Tip: I boil my chicken to cook it and then I use my hand mixer to quickly shred it. I had all 6 cups shredded in less than 3 minutes.
Once you’ve shredded your chicken, put it in the bottom of your slow cooker.
Assemble the rest of your ingredients and dump in:
|There are three cans of beans here, but I only used two. I also only used half of the cheese and the spinach isn’t pictured.|
Cook on High for 4 hrs or low for 6. Suggested toppings from Paula Deen
are crushed tortilla chips, cheddar cheese and sour cream. I used a bit
of greek yogurt and a few whole grain tortilla chips. Delicious!