White Chicken Chili

 

6 cans S&W white beans, undrained  (I've used other brands)

1 1/2 lbs. pepper jack cheese, grated

12 oz. medium salsa

3-4 c. cooked and shredded chicken

1/2 Tbsp lime juice

1 bunch cilantro, finely chopped

2 c. sour cream

▢1 (15.25 oz.) can whole kernel sweet corn, drained. Can sub frozen corn.

Salt and Pepper

 (Sandy Hurst Stake RS recipe for our Women's conf.  I added corn as I love corn in white chicken chili)

Mix the lime juice, salsa, cilantro and sour cream in crock pot until blended.  Add the beans, cheese and chicken and mix well.  (I like to put veggies like carrots, bell peppers, and zuchini in my ninja and fine chop them, cook until tender, and add to soup)  Cook on low 5-6 hours or until the cheese is melted and blended in to soup.  If you cook on stove top, stir occasionally as it will stick to bottom and scorch.

• Spice Lovers: If you like heat, I would use a little extra hot sauce and use a little more cayenne as well. Consider adding additional spice gradually and tasting until desired level is obtained.
• Make Ahead: This is a great recipe to make up to 2 days ahead of time and reheat on the stove top when ready to eat! 
• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chili makes a great freezer food.