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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!
- 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
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!