· 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:
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.
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