I LOVE baking a chicken not only because I LOVE baked chicken but also because there are always left overs (note: if you are baking a chicken for your family, I highly recommend getting a chicken bigger than your family can eat in one meal so that you do have lots of left overs for meals later in the week).
With left overs comes endless possibilities. This chili was an inspiration from something I saw on Pinterest but I definitely made it my own by adding green salsa and curry powder/cumin mix (note: curry powder actually has cumin in it but I wanted a little extra).
This chili has a little bit of a kick due to the green salsa, if you don’t like too much spice, add another can of green chilis and add less (or no) salsa.
Ingredients (serves about 4 depending on serving size)
2 cups cooked and shredded chicken breast
1 can of white kidney beans or northern beans
1 4oz can green chilis
1 cup green salsa
~2 cups of veggie or chicken broth
Spices to taste:
cumin and/or curry powder
Method: Add all your ingredients to your crock pot (start with about 1 cup of broth to start) and set crock pot to 4 hours on “low”. Check the chili about an hour or two in and add more broth if necessary.
When finished, serve immediately. I enjoyed some avocado slices on top and a nice green salad on the side. Also makes great left overs. You could probably double the recipe and have lunches for the week!