White Chicken Chili

This is my absolute favourite method to use up cooked chicken or turkey.  We've never had leftovers; in fact, Jon has been known to drain the bowl.  Fantastically simple, I made it for my parents after Christmas, and they loved it.  My dad even had two helpings!  I love everything about this recipe, especially the fact that it's super forgiving.  Need more servings?  Up the broth, beans and/or chicken.  Dinner needs to be pushed back?  Let it simmer for longer before adding the cheese.  It's nearly impossible to ruin this chili.  Just try it.  You'll see.

Ingredients
1 tablespoon olive oil
1/2 cup diced onion
3 cups cooked Great Northern Beans (or other white beans)
2 cups cooked, shredded chicken (or turkey)
2 cups chicken broth
3/4 cup salsa
1 teaspoon dried oregano
1/2 teaspoon celery leaves
1 1/2 cups shredded mozzarella cheese


Saute onion in olive oil in a medium pan until translucent (about 5 minutes).  Add the rest of the ingredients except the cheese.  Bring to a simmer over medium heat, stirring occasionally.  When heated through, remove from stove and stir in cheese, about 1/2 cup at a time.  Make sure cheese is melted before adding the next batch.  Give a final stir to ensure all is combined.  Enjoy!

Recipe adapted from Mel's Kitchen Cafe