Apparently it's soup week on this blog! Sorry to do another one. Even if it's warm outside, I love this recipe because it's so fast and easy to throw together. It smells great in the crock pot and by the end of the day, everyone is so excited for dinner. Credit for this yummy soup goes to my husband's aunt, Dana. This recipe is one big reason I'm SO glad I married into this family! Every time I make it, I think, "why don't I make this more??"
White bean chicken chili
2 cooked chicken breasts, shredded
3 cans Great Northern white beans
2 cups salsa (I use Pace usually)
2 cups low-sodium chicken broth
2 cups shredded Pepper Jack cheese
Combine all ingredients EXCEPT FOR the cheese in a crock pot. Cook on high for 2+ hours.
Once the soup is really hot (I usually let it sit on a high setting for 2.5-3 hours to be safe), add the cheese. If it's not hot enough, the cheese won't melt and mix properly.
Turn the heat down to low and keep it there for another 5-6 hours, stirring every once in a while so nothing gets stuck on the bottom.
Serve over rice with chips, cheese, and sour cream! It's the best!