Sunday, May 3, 2009


· 32 ounces chicken stock
· 3 (14.5-ounce) cans white beans (undrained)
· 5 cups cooked chicken (rotisserie or boiled)
· 2 cups salsa
· 8 ounces pepper jack cheese (grated)
· 2 teaspoons ground cumin
· 2 cloves garlic (minced)
· Black or white pepper to taste
· 1/2 cup finely crushed corn chips (optional for thicker chili)
Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated. Chili may also be cooked on stove top on medium-high heat. When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. Garnish with more crushed corn chips, cheese or sour cream.

1 comment:

Tonya said...

We made this last night. My friends found this recipe in the Houston Chronicle recipe contest. We didn't have pepper jack and just used Cheddar cheese and it was yummy.