White Bean Chicken Chili
1 onion, diced
1 green pepper, diced
2 tablespoons olive oil
2 teaspoons garlic salt
½ teaspoon black pepper
2 jars (48 ounces) or 6 cans (15 ounces) Great Northern Beans, drained
4 boneless, skinless chicken breast halves, cooked and shredded
4 cups chicken stock
1 jar (16 ounces) chunky green or red salsa (I like to use green salsa)
2 tablespoons ground cumin
In a big pot, heat olive oil and saute’ onion and green pepper for a few minutes until they start to get soft. Season with garlic salt and pepper.
Dump the rest of the ingredients in the pot and simmer on low to medium heat for 20 to 30 minutes. You can use a potato masher to mash up the beans a bit and thicken the chili. If it gets to thick add more stock or a little water. Serve with your favorite chili fixin’s. Notes: You can easily cut tis recipe in half to make a smaller batch. Leftovers also freeze well!