This is an awesome easy chili recipe passed on to me from "Mom Dyk". Mom Dyk is my husbands 2nd mom so to speak. When he moved here from the other side of the state and became friends with Scott, she sort of took him in too. He doesn't have any family in the area, so he ate Sunday dinners there, and holidays, etc. Once we met, she let me into the circle too. :-) I love this recipe because you really just put it all together and let it go in the crock pot. I now call this "award winning" because it recently won a chili cook-off! I really couldn't believe it. If I was trying to win, I would have done some super special chili with a secret ingredient, but it was a fundraiser for the Porch Steps, which is a clothing closet at our church. We were raising money to buy winter coats and accessories. Everyone got to eat lots of chili, and then pay to vote for the winner. I hope you enjoy this one as much as I do.
2 lbs chicken cooked and cut into bite sized pieces or shredded
48 oz great northern beans
16 oz salsa (mild, med. or hot--your choice)
2 tsp cumin
2 cups chicken broth
1 cup milk
4 oz can of chopped green chilis
1/2-1 lb of cheese. (I like to use a blend, but whatever your favorite is)
sour cream (optional)
Put it all in the crock pot and let it go! You can start it in the morning before work and cook it on low. Or, start it later in the day and put it on high to get it simmering.