4.19.2009

White Chicken Chili

(1) 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken (shredded or cubed-rotisserie or boiled)
(1) 16 ounce jar salsa (whatever kind you like)
(1) 8 ounce block pepper jack cheese grated (I've used chedder as well)
2 tsp. ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
Sour cream for garnish

Makes: 4 servings (large servings)

Preparation:
Place all ingredients except the corn chips in a crockpot. Cook on high until cheese is melted.

Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.

When chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

*great side is Aunt Nann's Best Ever Cornbread-recipe is listed under the bread label on this blog. *

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