This weekend I was swapping recipes with my sister-in-law and we started on white chicken chili… I’ve had this recipe on my list for months but haven’t made it until last night.
If you know how to run a can opener, garlic press, and a cheese grater… this is all for you. It was so simple.
Now I used, mild chunky salsa from Newman’s Own and I used Hot Pepper Jack Cheese (Lynn Dairy). The Hot Pepper Jack cheese made the soup hot, but a good hot for me… you know… you keep going back for more. If you don’t want it hot, use a mild pepper jack or use plain monterey jack cheese.
I also took 1/2 of my leftovers and put it in the freezer for a rainy day. (It does make a huge pot.)
White Chicken Chili
- 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
- back 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.
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.