Chicken Chili

Originally published Sep 15, 2020

I’ve had chicken chili before, but was always too intimidated because I thought it was really difficult to make. That was before I tried THIS recipe. Easy and YUMMY!

• 2 (24 oz) jars great northern beans (undrained)

• Meat from 1 rotisserie chicken

• 1 (16 oz) jar Pace Picante (your preferred heat)

• 8 ounces Monterey jack pepper cheese (shredded if you can find it)

• Tortilla chips (optional, for topping)

• Sour Cream (optional, for topping)

Put the ingredients in a slow cooker. Cook on low for 4 hours. Stir every 1/2 hour if possible.

Serve with tortilla chips and a dollop of sour cream.

Enjoy!

The Advantium Oven from Gerrit’s Appliance is so great! I love mine!