Thursday, October 3, 2013

Black and White Chicken Chili

We needed a new easy winter go-to recipe. You know the kind that stick to your bones and taste good for days afterwards. This little gem is just that!

3 chicken breasts, cooked and shredded
1 can black beans
2 cans navy beans
1 jar salsa verde
1/2 cup water
shredded cheese to sprinkle

Drain and rinse the beans. 
In large saucepan, mix beans with salsa, chicken and 1/2 cup water. 
Bring to a simmer and cook, stirring often, about 8 minutes.
Sprinkle with cheese.

We enjoyed this over quinoa. Mm mm mm!


  1. This sounds like the perfect fall/winter dish! I'm definitely going to try this!