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!
{ 4 comments… read them below or add one }
wow this sounds amazing!
This chili is awesome! Great for making ahead because it’s even better the next day!
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!
yum! this sounds like a chili my family would eat…they like anything made w/ chicken and this looks wonderful.
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