White Chili

I know it's the middle of the summer and soup might not be the most normal thing to serve on a summer's evening, but this White Chili recipe is so easy, doesn't heat up the house, and tastes just as delicious on a warm summer's evening as it does on a cold winter's night.  I make this chili year-round and never get complaints.  In fact, whenever I have guests over and I make this I usually get asked to share the recipe.  So... I wanted to share it with all of you!

This is great to make when you can prepare ahead and have some leftover chicken in the fridge.  Then really - you just have to toss all the ingredients in the slow cooker, go and enjoy your busy or relaxing summer's day, and when it's dinner-time and everyone is hungry and you are too tired to make something dinner is already done!  Oh, I love nights like those.

White Chili
Yield: 6-8 servings

Ingredients
3 (15oz) cans of Great Northern Beans, drained
8 oz chicken, cooked and shredded
1 cup onions, chopped
1 1/2 cups bell pepper (any color)
2 garlic cloves
2 teaspoons ground cumin
1/2 teaspoon salt
3 1/2 cups chicken broth

Optional Toppings:
shredded cheese
sour cream
tortilla chips

Directions
Combine all the ingredients in a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.  Serve with cheddar cheese, sour cream, and chips if desired.