4.19.2009
(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. *
Labels: main dish - poultry, soup and chili
0 comments:
Post a Comment