Weeknight Dinners: White Chicken Chili

The latest “Weeknight Dinner” recipe comes from dedicated Go West Young Mom reader Maureen Slaughter. She says this White Chicken Chili is a special favorite of her husband and youngest son. It was inspired by a dish served at the Hubbard Avenue Diner in Middleton, Wisconsin, and modified from “Betty Crocker Slow Cooker Meals.” If you have a favorite recipe to share, please email it to editor@gowestyoungmom.com.

Photo by Kirako on Flickr.Ingredients:

2-3 uncooked boneless chicken breasts cut up into 1/2-1 inch chunks

2 cans Great Northern beans, rinsed and drained (sometimes I throw in other beans too/instead)

1 envelope Old El Paso 40% less sodium taco seasoning mix

1 can chopped green chilies

1 can condensed reduced sodium cream of mushroom soup

Directions:

Put chicken into crock pot first followed in any order by the beans, seasoning, green chilies and cream of mushroom soup. Cook approximately 5 hours on low. (I stir it once or twice during cooking.) Serve with shredded cheese on top and warm bread.