I saw this one on the Rachael Ray Show a few 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 oz box chicken stock
- 3 cans white beans, undrained
- 5 cups cooked chicken (rotisserie or boiled)
- 1 16 oz jar salsa
- 1 8 oz block pepper jack cheese, grated (I have also used cheddar)
- 2 teaspoons 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 (I also top mine with avocado)
Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
You can also cook this chili on the stove, over medium-high heat until the cheese is melted. (This is the way I make it… super quick and easy!)
When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. I usually skip this step, but instead add crushed corn chips to each serving bowl before adding the chili.
Garnish with your favorite toppings 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!