Chilis and soups are genius really. Dump a bunch of stuff in a pot or a crockpot and let it sit there all day, filling your home with the fragrant smells of a dinner that cooks on its own while you go to work. Then, you can put some of it in the freezer for a dinner a few weeks later that is just as easy as heating it up again. Genius, I tell you.
White Chicken Chili
3-4 large boneless skinless chicken breasts
3 (16 oz) cans Great Northern beans
1 (16 oz) block of Monterey Jack cheese
1 (16 oz) jar salsa, medium or hot
1 (14.5 oz) can diced tomatoes
salt and pepper to taste
Boil chicken until tender and cooked through. Drain broth, saving approximately 2 cups (or can use 2 cups chicken stock). Once chicken breasts are cool, pull apart and shred with a fork.
Combine beans, salsa, broth, diced tomatoes, and shredded chicken in a large pot or crockpot. Heat on low/medium heat for a minimum of 45 minutes, or all day in the crockpot - the longer the better! Add salt and pepper to taste. 20 minutes before serving, cut cheese into chunks and stir into the chili. Continue to cook until all of the cheese is melted.
source: recipe from one of my college best friends