Easy Crock Pot Chicken Chili - A Slow Cooker Chicken Tortilla Soup with Salsa
Easy Crock Pot Chicken Chili is made with four ingredients including chicken breast, salsa, Randall's Great Northern Beans and Monterrey Jack Cheese. This slow cooker chicken tortilla soup with salsa is easily modified to your family's tastes and preferences.
Servings: 8
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 48 ounces jar Randall Great Northern Beans, undrained
- 24 ounces salsa
- 8 ounces Monterey Jack cheese, cubed
Instructions
- Add chicken and salsa to crock pot insert.
- Cook on high for 3 hours.
- Remove chicken and shred or cube.
- Add shredded chicken, undrained beans and cubed cheese back to the salsa in the crock pot insert.
- Cook for an additional 30 minutes to an hour.
- Stir up to incorporate melted cheese.
Notes
- The recipe calls from Randall Great Northern Beans but if you have another type of preferred bean, just be sure you use a 48 ounce jar of fully cooked, ready to eat beans and do not drain them.
- Use skinless, boneless chicken breast or thighs depending on your preference.
- Do you or your family like a bit more heat in your chili? Switch out the Monterrey Jack cheese with a Monterrey Jack cheese with jalapenos.
- Use whatever kind of salsa prefer so if your family has a favorite brand, style or flavor, use it!