White Chicken Chili

I wanted to make a white chicken chili, but I wanted to avoid sour cream and heavy cream to make it a little more healthy. After looking at recipes online I could not find one that appealed to me...so I came up with my own. I used a pre-made green salsa that was a blend of tomatillos, jalapenos, roasted tomatoes, lime, cilantro and other spices. Since I served this to a group for Sunday night football I made some rice to serve the chili over so it stretched further. And of course you can top with sour cream and shredded cheese (pepper jack or monterey jack maybe) if you would like.

INGREDIENTS

4 boneless skinless chicken breasts

4 cups chicken broth

2 cups green salsa

2 can northern beans, drained and rinsed

2 stalks of celery, chopped

1 small can green chilis

1 teaspoon cumin

1 1/2 teaspoons oregano

1/4 teaspoon white pepper

pinch of cayenne

salt and pepper to taste

cooked rice - optional

DIRECTIONS

In your slow cooker combine salsa, broth, beans, celery, green chilis, cumin, oregano, white pepper, cayenne, salt and pepper. Mix together thoroughly and nestle in the chicken breasts.

Cook on high for 4 hours.

When your 4 hours are up remove chicken and let cool, then shred. Place shredded chicken back in slow cooker and cook on low for another 2 hours.