Chicken Chili

I’ve had chicken chili before, but was always too intimidated because I thought it was really difficult to make. That was before I tried THIS recipe. Easy and YUMMY!

2 (24 oz) jars great northern beans (undrained)

Meat from 1 rotisserie chicken

1 (16 oz) jar Pace Picante (your preferred heat)

8 ounces Monterey jack pepper cheese (shredded if you can find it)

Tortilla chips (optional)

Sour Cream (optional)

Put the ingredients in a slow cooker. Cook on low for 4 hours. Stir every 1/2 hour if possible.

Serve with tortilla chips and a dollop of sour cream.

Enjoy!

Author: cookinwithbrooke

I love to cook simple and family-friendly recipes that I can share with you! View all posts by cookinwithbrooke