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.