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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a recipe (by Mandi Forester)...from the Rachael Ray show. I cooked it for family and friends and it was a huge hit!!! It is so comforting, warm, healthy, delicious, thick and creamy. It's quick and easy for any week night! Read more ! 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 (any heat that you desire) |
1 8-ounce block pepper jack cheese, grated (i used 4 oz of pepper jack and 4 oz of mozzarella because i was serving kids) |
2 teaspoon ground cumin |
2 cloves garlic, minced |
black or white pepper to taste |
1/2 cup finely crushed corn chips |
sour cream, for garnish |
Directions:
1. Place all ingredients, except the corn chips, in a crockpot on high or on the stovetop over medium-high heat until cheese is melted.
2. When the chili is ready, add the crushed corn chips, and simmer for 10 minutes to thicken.
3. Garnish with more chips, cheese and/or sour cream and serve.
4. Enjoy!
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