From My Kitchen – White Bean Chicken Chili!

It’s been COLD here in sunny, So Cal this week (relatively speaking, of course)!  I thought this might be a good time to pull out one of my favorite fall recipes!  I saw this one on the Rachael Ray Show a couple of years ago and I’ve been making it ever since.  ANYONE can make this one… yes, it’s THAT easy… and REALLY GOOD!

INGREDIENTS

  • 1 32-ounce box chicken stock
  • 3 cans white beans, left undrained
  • 5 cups cooked chicken (rotisserie or boiled)
  • 1 16-ounce jar salsa
  • 1 8-ounce block pepper jack cheese, grated
  • 2 teaspoon 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

PREPARATION

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.  Chili may also be cooked on the stovetop over medium-high heat until cheese is melted  (This is the way I make it).

When the 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.

Note: I always use chicken breasts, and I prefer to boil them vs. using the rotisserie.  Rotisserie is quicker, but also more costly… not to mention I find it adds a layer of ‘grease’ to the broth.  Grab the frozen chicken breasts when you see them on sale… they are perfect for this recipe!

ENJOY!

* This post may contain affiliate links. Read my disclosure policy HERE.

Comments

  1. Holly Trudeau says

    Yum! It’s freezing here in Chicago so I’ve been looking for new chili &* soup recipes ad luckily it’s all ingredients I usually have handy, thanks for sharing!

  2. margaret peg m. says

    yum! this sounds like a chili my family would eat…they like anything made w/ chicken and this looks wonderful.

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