Wednesday, March 11, 2009

Pantry Chicken Chili

Tonight's dinner was awesome and about as effortless as it gets:

Pantry Chicken Chili
2 (9.75 ounce) cans white chunk chicken, packed in water, drained
2 (14.5 ounce) cans great northern beans or any white bean, drained and rinsed
1 (16 ounce) jar of your favorite salsa (we got roasted garlic...yum)
3 chicken bouillon cubes
Water (I used a jar and a half of water from the salsa jar after I dumped the salsa into the pot)
1-2 small blocks pepper jack cheese (or whatever kind you like...8 ounces...2 blocks makes it REALLY cheesy)

Combine all ingredients but the cheese in a pot or crock pot and cook for a couple of hours until the flavors are meshed well together. Once cooked, add the cheese and stir occasionally until melted. Enjoy!

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