White Chicken Chili

There are a few things going at my house that make it difficult to find recipes. One, we are starting a serious new budget.  Two, we have come to accept our "happy pounds" but we don't want to gain more so we are trying eat leaner.  Three, most recipes I find for lean meals are spicy (which I love!) but the pilot's esophagus does not.  Four, with a baby around we do not have much down time to plan, shop, prep, cook or clean so I want easy to make meals.  With all of those requirements, I am on a quest to find cheap, lean meals that are not spicy and are easy to make.  Got all that?

Luckily, after much debate over how spicy I can make the meal we found the perfect solution: White Chicken Chili.  The key to the flavoring is the Salsa Verde which is actually a mild flavor. 

Ingredients:

• 4 boneless skinless chicken breasts
• 2 cans of Northern Beans ($0.
• 1 can of corn ($0.49, Aldi)
• 1 jar of Salsa Verde ($1.49, Aldi)
• 2 garlic cloves, chopped (in house)
• 2 stalks of celery, chopped (in house)
• 1 tsp of cumin (in house)

First you take one of the cans of beans and blend it in either a food processor or blender.  This will add a thicker texture to your chili.

Then I place all of the ingredients into the crockpot EXCEPT the chicken and mix it all up with a spoon.  After that I drop in the chicken and set on LOW for 6 hours.

After 6 hours I remove the chicken and shred it with two forks.  The chicken should be super tender and moist, making it super easy to shred.  Here is where I pulled out some chicken to feed the baby.

Return the shredded chicken to the crockpot and cook on LOW for another hour.  After that, remove the lid and let it sit there for about 10 minutes to help thicken up the liquid. 

Pour into a bowl and top with your favorite chili toppings such as sour cream, cheese, avocados, Fritos, etc.  Okay, so it starts off lean but it can also become lethal.  Either way it is delicious.  Oh and more importantly it is cheap, lean, not too spicy and easy to make.  Enjoy!