Good evening all! Though it remains in the high eighties here in SC, it’s supposed to actually cool down here this weekend…woo hoo! Perhaps your weekend plans could use this chili recipe? This recipe feeds a CROWD! When I make it, it fills my entire 6 quart crock pot. But you know the beautiful part? YOU CAN FREEZE IT! (But also you can feel free to half the recipe).

This recipe defrosts beautifully from the freezer and is more often than not our favorite way to enjoy it as a family. No one will know the difference.

I typically let it sit on the counter and defrost all day, then come suppertime, all I have to do it heat it up. Perfect on a Thursday (they always feel so long!).

Before I share the recipe, 2 things to note:
1. You can absolutely add more chicken if you want more meat. I use one pack of chicken breasts (about 1 pound).

2. This recipe requires ZERO CHOPPING! How amazing is that

CORN BREAD TIP: Next time you make corn bread, bake them in muffin tins and freeze the leftovers! I love having cornbread ready in the freezer for when I have chili for lunch. I usually defrost the chili, grab a corn muffin out of the freezer and voila! The perfect midday meal for one!

YOU WILL NEED

• 6 cups (48 oz.) of chicken stock (or vegetable stock)
• 6 cans white beans, rinsed and drained
• 32 ounces salsa (any brand, heat level of choice, BUT I highly suggest one being Trader Joe’s Salsa Verde or some other brand of salsa verde); I also suggest using chunky salsas
• 4 tsp cumin
• 1 (16 oz) bag of frozen corn
• 1.5 tsp salt
• 1 tsp black pepper
• 1 package (approx 1 lb.) raw chicken breasts, thawed (but if still frozen that’s ok too)

TO MAKE

Simply combine everything in the crock pot, stir stir stir, and leave on low for about 6-8 hours

Come back, fish out the chicken breasts, shred them, then add them back in

Stir, stir, stir

Add more S&P if you think it needs it, set the crock pot to “warm” and leave it till dinner time!

It goes great with shredded cheese, sour cream, corn bread, or tortilla chips.