Chef Adam Rita No. 9: White Chicken Chili!

-This is a very easy healthy soup recipe for a slow cooker on those cold winter evenings

Prep time: 10 min, Yields: 6 servings

4 skinless, boneless chicken breast halves

1 (16 ounce) jar salsa

2 teaspoons garlic powder

1 teaspoon ground cumin

1 Teaspoon chili powder

Salt to taste

Ground black pepper to taste

1 (11 ounce) can Mexican-style corn

1 (15 ounce) can pinto beans

1 (15 ounce) can black beans

Directions

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 2 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the beans into the slow cooker. Simmer until ready to serve.

Chefs Notes: Make this recipe your own by adding your own personal flair! Add anything from sour cream topping, crunchy tortilla chips, to green onions. The fun of cooking is experimenting!