White Bean Chili

White Bean Chili

Here's another easy crock pot recipe.

White Bean Chili
from Lea A. and Lindsay B.
adapted by D.Lisle

3 cans     great Northern white beans
                 (Bush brand is my favorite...if you have it I think they are worth the extra money. )
16oz       jar salsa
8oz         bag mexican cheese
2tsp        cumin
I added oregano
Salt and pepper to taste
Top with Cilantro
boneless chicken breast

1. Boil chicken breast until fully cooked (30-40 min.)
2. In crock pot combine beans, salsa, cheese, and cumin.
3. Cut chicken into small pieces and add to a crock pot.
4. Cook on High for 4 hours.
5. Top with cilantro.

I had never made this recipe before, but got it from a friend after trying it at a party a few years ago. I definitely plan to make it again.

Lislestyle:
*Because I had the time, I used a bag of dried beans instead. It's much cheaper and if you are around the house not that much work. I used 6 cups of cooked beans.
*I used the fresh salsa made by my local grocery store instead of a more commercial brand. I got mild this time, but I want to try something spicier next time or add fresh jalepenos.
*I made this two days after making my oven roasted chicken so I used leftover chicken from that to put in the soup. When I plan out my meals for the week, I usually try to use recipes with common ingredients so I can use leftovers from one meal in another to cut down on the cooking, have more variety instead of using leftovers, and save money.
*Next time I would like to add cilantro.

I took this to my friends' house and she made open face sandwiches to go with it.

It was the perfect combination!

(Recipe for sandwiches to come!)

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No Fuss Potato Soup

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Which one was your favorite?

No Fuss Potato Soup

Looking for an easy meal?

I found this recipe in a magazine right after college. I've used it for years and love it! It's easy and delicious!

Plug in your crock pot and give it a try! Scoop out a bowlful and enjoy it with your favorite bread!

No Fuss Potato Soup
Servings: 8-10

6 cups    cubed peeled potatoes
5 cups    water
2 cups    chopped onion
1/2 cup  chopped celery
1/2 cup  thinly sliced carrots
1/4 cup  butter
4 tsp      chicken bouillon granules
2 tsp      salt
1/4 tsp   pepper
1 can     12oz evaporated milk
3 tbls     chopped fresh parsley

Directions:  In a large slow cooker, combine the 1st nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley, mix well. Cover and cook 30-60 minutes until heated through. Garnish with chives if desired. 

Lislestyle: I add more onion, celery, and carrots than called for. This recipe makes a lot. Fill some freezer bags of plastic containers with leftovers to thaw for a quick meal later when you are needing a fast and tasty dinner. Pop it in the microwave or heat it on the stove.