Chili is an all-around perfect food: It’s filling and nourishing, and great comfort food for cold nights in the Upper Midwest. But it’s also delicious during the summer, a wonderful option for cookouts or dinner on the patio.

Area branch manager Sharon Hack has been making this white chicken chili recipe for about a decade, since she got it from her mother. She notes that it’s “very easy.”

“It reminds me of my mom’s wonderful cooking. I have lots of requests from my family and friends to make this for them,” she says. Thanks for sharing it with us, too, Sharon!

White chicken chili
Ingredients
2 Tbsp oil
1 medium onion, diced
1 4-ounce can green chilies
3 Tbsp flour
3 tsp cumin
1 can Great Northern beans
1 can Bush’s white chili beans
2 14.5-ounce cans chicken broth
2 cups cooked chicken
Optional: Macaroni noodles

Preparation
Throw all ingredients into a Crock-Pot. Let cook 3-4 hours on high or 7-8 hours on low.

If you include macaroni, add it during the last 45 minutes of cooking.

Ladle into bowls and garnish with Monterey Jack cheese, sour cream, and/or salsa.

Got a recipe to share? Email shorelines@northshorebank.com to find out what we need from you!