White Chili with Chicken

Navy beans are my new found favorite legume, and although they are always better when soaked for hours before use, I took a shortcut tonight and used the canned kind. Chalk it up to procrastination but nevertheless is was just as delicious. I made this as a spinoff from a recipe I received from my aunt that includes navy beans and ham, and about 8 hours of cooking in the crockpot -- I ain't got time for that!

Ingredients: 

2 cans white beans (also called navy beans)

1 can cream of mushroom (alternately can use cream of chicken or celery)

1 or 1 1/2 cups chicken broth -- by preferred consistency

2 chicken breasts

Salt & pepper to taste

Optional chicken grilling seasoning

Add beans, cream of, and chicken broth in a large pot and heat over medium heat.

Flatten chicken breasts to 1/4 inch thickness and place over medium heat in a fry pan about 4 minutes on each side or until cooked thoroughly.

Remove cooked chicken from heat and cut or shred into small pieces and add to pot. Season with spices and let simmer 15-29 minutes.

The trick is in the simmering particularly when dealing with canned beans as it allows the seasonings to sink in and creates a more flavorful meal that tastes more expensive than it costs.

Enjoy!