What You’ll Need:
3-4 large chicken breasts
3-4 cans of white beans, undrained (I used Bush’s Great Northern beans)
32 oz. of chicken stock or broth (less if you like your chili thick)
16 oz. salsa (I used corn and black bean)
8 oz. Pepperjack cheese (or just Montery jack if you don’t like spicy)
1 Tbsp minced garlic
Orange, red, yellow, and green peppers
1/2 of a 15 oz. jar of canned corn (or frozen)
Cheddar cheese for topping
Tortilla chips or strips for topping
Sour cream for topping
Cut your chicken into bite size pieces and brown in a pan with olive oil.
While that’s browning, throw your beans, chicken stock, salsa, garlic, peppers, and corn into a large stock pot and turn on high. Add the browned chicken and cheese to the mix once it starts boiling. Turn on low and let simmer for 1 or more hours. Stir every 10-15 minutes to keep the cheese from sticking to the bottom.
Top with shredded cheddar cheese, crushed chips, and sour cream.