This White Chicken Chili has been a fall staple every since I can remember. Every year I call my mom and ask her to send me the recipe and every year she says the same thing… I don’t have a recipe, it’s just in my head. Finally, this year I decided to get it written down AND share it with all of you humans.

ingredients:

• 4 boneless skinless chicken breast
• 2 (32oz) chicken stock
• 1 small onion (chopped)
• 2 (10oz) cream of mushroom (cream of chicken can also be used)
• 1 can navy beans
• 1 can of northern beans
• 1 can of cannellini beans
• 2 (4.5oz) cans of chopped green chiles
• 1 tablespoon minced garlic
• pepper
• toppings (optional): Monterrey Jack shredded cheese, scallions and sour cream!

directions:

1. Combine chicken stock, chicken breasts, onion, cream of mushroom, navy beans, northern beans, cannellini beans, green chiles, garlic, and sprinkle generously with pepper.
2. Cook on high for 4-5 hours – remove chicken from crockpot and shred, then return shredded chicken to crockpot
   • I use my KitchenAid to shred the chicken – all you have to do is dump the chicken and mix on low until completely shredded.
3. Once chicken is returned to crockpot, mix evenly before turning crockpot on low for an additional 2-3 hours (the longer you let it simmer the better it is, I PROMISE YOU THAT).
4. Garnish with Monterrey Jack and scallions and serve with tortilla chips!
5. ENJOY!