Salsa Chicken Chili

The last time we had Salsa Chicken, my husband ate some of the leftovers with some corn chips. He said the only thing it was missing was some beans. So we decided to use the slow cooker Salsa Chicken recipe as a base to make a white chili. Honestly, all I did different was add a couple cans of beans. The result was just as good as we imagined. Enjoy!

Salsa Chicken Chili

What You'll Need:

• 1 package boneless, skinless chicken breasts
• 1 can Cream of Chicken soup
• 1 packet of Taco Seasoning
• 12 oz of your favorite Salsa
• 2 - 15.5 oz cans Cannellini Beans, drained
  (White Kidney Beans)
  

Directions:

Place chicken breasts in bottom of slow cooker.

In a large mixing bowl, combine soup, taco seasoning, salsa and beans. Mix well and pour over chicken.

Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Chicken will shred easily when done. I just left the chicken in the Crock Pot and used a large spoon to shred it. Then I stirred until it was well blended. 

Garnish with cheddar cheese, sour cream and diced green onions.
Enjoy it on it's own or serve it with corn chips.