White Bean Chicken Chili

So probably most of my posts will be links to Mel's Kitchen Cafe cause everything there is fantastic.

We had this one last night and it was real good

White Bean Chicken (or Turkey) Chili

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 (14.5 ounce) cans Great Northern Beans, rinsed and drained
• 2 cups cooked, diced chicken (or turkey)
• 2 cups chicken broth
• 3/4 cup salsa (I use Pace Chunky Medium)
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 1 1/2 cups shredded mozzarella cheese

Directions

1. In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes.
2. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Hernandez Black Beans-

These are so delicious- I just used a whole pound of black beans and doubled everything.  And I cooked them on the stovetop in a cast iron pot instead of the crockpot but i'm sure it would work great.  

Hernandez Black Beans

8 Oz. dried black beans (1 1/3 c.)
1 tsp. salt
1 medium onion, quartered
1/2 sweet green pepper, chopped
1/4 c. olive oil
3 cloves garlic, crushed but I left whole
1 small bay leaf
1/8 tsp. oregano, crushed

Rinse the beans in water and add to a slow cooker and soak overnight in 4 cups of water.  Using the same water in the morning, add other ingredients and cook on low for about 8-10 hours.  Taste and add more salt the last hour of cooking if needed.  Test for doneness by pinching a bean- if it is soft and splits it is done. Serve with shredded cheese, on top of rice, or in tacos/enchiladas.