Must Make 4-Ingredient Chicken Chili

4 Ingredient Chicken Chili

4 Ingredient Chicken Chili

This FOUR-ingredient chicken chili (five if you include water) was incredibly easy to make and was still noteworthy enough to help me maintain my cooking cred.  The simplicity of it is mind-boggling.  It is truly an example of the sum being greater than its parts.  Please, please, please try this recipe.  You won’t regret it.

Prepared Salsa

Prepared Salsa

Navy Beans

Navy Beans

Chicken Breast

Chicken Breast

Monetary Jack Cheese

Monetary Jack Cheese

Last Wednesday night my mother unexpectedly mentioned that I had to make chili for 20 people for lunch on Saturday.  It was our annual family camping trip, one of the only times our family gets a chance to get together each year.  The pressure was on to make something impressive.

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Normally I revel in the opportunity to cook for crowds, but it had been a stressful week and I didn’t have a lot of time to shop and cook before the weekend.  My go-to chili recipe has 26 ingredients and takes 3-4 hours to prepare.  Although my recipe produces excellent chili, it wasn’t good enough to win my work’s 2013 annual chili cook-off.   This year my chili was beaten by a FOUR-ingredient chili.  So folks, this is an award winning recipe…among auditors anyway

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So, getting back to my family camping trip.  I was under the gun to produce some amazing chili and was unwilling to spend a lot of energy doing it.  I reached out to the FOUR-ingredient chili cook-off winner and she was gracious enough to share her recipe with me (thanks Elise)!  

It was so easy to cook and was just as good as my overly complex chili. 

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Four-Ingredient Chicken Chili

(Makes 5 Servings)

1lb Boneless Chicken Breast

3 Cans Northern White Beans (Rinsed)

14 oz. Prepared Salsa (your favorite brand)

1 16oz. Block of Monetery Jack Cheese (coarsely chopped into small cubes)

6  Cups Water

Bring water to a boil.  Add chicken and simmer for 45 minutes to 1 hour, until the chicken is very tender.  Remove the chicken from the water and shred.  Skim cooking liquid to remove any chicken protein particles and reserve 3-4 cups (this depends on how thick you want your chili to be).  Add shredded chicken back to the reserved cooking water.  Add rinsed navy beans and salsa in with the chicken and water. Return to a boil and reduce to a simmer. 

Simmer for about 30-40 minutes.  Add the Monetery Cheese to the pot until melted. Finally, season with salt and pepper to taste, although because of the salsa and cheese it may not be needed. Enjoy!

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