WHITE CHICKEN CHILI

Ahhhh, fall...I love the smell, the colors, the cooler weather and of course soup. Or in this case CHILI! One of my friends brought this recipe for one of our first Recipe Club dinners and it was so good. I hadn't ever tried Chicken Chili before and was totally hooked. It was chunky but creamy and oh so good!
When I made it at home, I just threw it together in my Crock Pot and it was super easy, something I would consider a Lickity Split meal in a Crock Pot or on the stove top. The best part is that when I made it for my family...they ate it. Woo Hoo! 
If you have a favorite chili recipe that you're willing to share, leave me a comment. I'd love to try it out. (Plus, then I would know if anyone is reading my craziness here. Hehe!)
Enjoy the CHILI!

WHITE CHICKEN CHILI

1 Tbs Olive Oil
1/2 cup Onion, diced
2 cans Great Northern Beans, undrained
2 cups Chicken (or turkey), cooked and diced
2 cups Chicken Broth
3/4 cup Salsa, (Use your favorite. You can also adjust your heat/spice this way.)
1 tsp Dried Oregano
1/2 tsp Celery Salt
1 1/2 cups Mozzarella Cheese, shredded

Heat olive oil over medium heat.
Add onions and cook until tender.
Add remaining ingredients, except cheese.
Heat on medium, stirring occasionally, until it comes to a simmer.
Add cheese one handful at at time, stirring to let it melt.
And you're done.

To make in a Crock Pot, I started cooking the onions and added the all but the cheese while they were sizzling away. I like to dice and cook a whole bunch of chicken breasts at one and then divide it up to keep handy in the freezer, so I just tossed in a few cups of that. Then I let it cook on low for a while just to heat it through, then I turned it to warm until dinner time. Soooo easy. Gotta love it!