Chicken Chili for Tired People Who Don't Feel Like Cooking Tonight

We must confess....there are some nights that is just feels right to open jars, simmer and serve. So just say no to $5.99 Hot n Ready Pizza and whip yourself up a batch of this surprisingly delightful tasting Chicken Chili.

A couple cups of cooked, shredded chicken meat.

(alternatively a large tin or two of canned chicken)
1 can of chicken broth
1 large jar of Randall’s Great Northern Beans
1 jar of salsa (12-16 oz)
Cumin to taste
Can of chopped green chiles
You can add extra chicken broth and/or salsa to get the consistency you like.

Combine it all in a pot and simmer for an hour or so. Serve--must top with shredded cheese, sour cream and chopped green onions!

I’ve also experimented with a crock pot version using a bag of dry beans (soaked overnight) then put ingredients in the crockpot, of course adding water, and maybe extra chicken broth or bouillion. This should probably cook on low for a long day—10 hours or so to get the beans tender.

Last time I put about 5 frozen boneless, skinless chicken breast halves in the crockpot with taco seasoning and maybe a quarter or half cup of water, and cooked on low for about 7 hours. Shredded the chicken and used some of it for soft tacos, and some for the shredded chicken in this recipe. Skipped the cumin this time—it turned out pretty tasty too.