I got this recipe at a Relief Society Enrichment Night. I was really surprised how much I liked it! I mean I loved it!

This week I bought bone-in chicken breasts on sale at Albertsons for $.99/lb. I made oven fried chicken and used the left over chicken in this recipe. It worked out perfectly. I threw it together during Link’s afternoon nap and had dinner ready by 5:00pm. I’ve been eating left-over chili everyday for lunch since. Mmmmmmm. In my mind it definitely beats a traditional chili.

Ingredients:

1 1/2 lbs chicken, cooked and shredded
3 (15 oz) cans Great Nothern Beans, rinsed and drained
2 1/2 cups chicken broth
2 (4.5 oz) cans diced green chile peppers
1 medium onion, chopped
1 1/2 tsp cumin
1 1/2 tsp minced garlic (can be the bottled variety)
1/4 tsp salt
1/4 tsp ground red pepper

Garnish with:

sour cream
avocado slices
shredded cheddar cheese
tortilla chips

Directions:

Place beans in a slow cooker; mash with a potato masher until beans become a thick soupy consistency. About 1/3 of the beans should remain whole.

Add chicken to beans in slow cooker. Stir in chicken broth, un-drained chile peppers, onion, cumin, garlic, ground red pepper, and salt.

Cover and cook on low 7-8 hours or on high 3-4 hours.

Garnish and serve.

Yields 6 main-dish servings.