White Chicken Chili

Oh San Diego. It's the middle of December and I think I'm safe to put chili on the menu and the day I plan on making it dawns and lo and behold, it's 85º and sunny out. There's just something wrong about laying out on the beach and then going home to eat chili from the crock pot. Yep, something wrong about that picture.

Luckily, this wasn't your normal kind of chili. It's not heavy or super creamy so it worked fine for our not so wintery night! Recipe is from Lemons and Love.

4 boneless skinless chicken breasts

4 cups chicken broth

2 cups salsa verde (the green salsa)

2 cans northern beans, drained and rinsed

2 stalks of celery, chopped

1 small can green chiles

1 tsp cumin

1.5 tsps white pepper

pinch of cayenne

salt and pepper to taste

In your slow cooker combine broth, salsa verde beans, celery, green chiles and spices. Mix well and nestle chicken into the liquid. Cook on high for 4 hours and take chicken out and shred it. Return to crockpot and cook on low for 2 hours. Enjoy!