Dear you,

For all the soon-to-be fans of white bean chicken chili:

(from my mom's book, I Dare You to Eat it)

Fresh ingredients

1 c. onion, diced

1 c. celery, diced

3 T. fresh lime juice

Storage ingredients

2 c. white beans (pre-soaked for 24 hrs.)*

2 cans chicken (12.5 oz.)*

3 cans corn (11 oz.)

2 cans chopped green chilies (4 oz.)

2 t. lemon pepper

2 t. ground cumin

1 t. dry minced garlic

8 chicken bouillon cubes

*Instead of soaking the beans, I just used 1-2 cans of white beans. 

The canned chicken can also be substituted for 3 fresh chicken breasts. 

If using canned beans and fresh chicken, throw the chicken breasts, onion, celery, and spices in the crock pot first, cooking on low for 5ish hours. Add the remaining ingredients a few hours before eating and loving it.

After the beans have soaked, cook them until soft in 8 cups of fresh water, either on the stove or overnight in a slow cooker. Once the beans are fully cooked and soft, add all the other ingredients, including liquid, and simmer until onion and celery are tender. Serve with tortilla chips and top with a little grated Monterey Jack cheese, cilantro, sour cream, and avocado.