It’s been COLD here in sunny, So Cal this week (relatively speaking, of course)! I thought this might be a good time to pull out one of my favorite White Bean Chicken Chili Recipe!
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!
INGREDIENTS
- 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)
DIRECTIONS
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!
ENJOY!
wow this sounds amazing!
This chili is awesome! Great for making ahead because it’s even better the next day!
Yum! It’s freezing here in Chicago so I’ve been looking for new chili &* soup recipes ad luckily it’s all ingredients I usually have handy, thanks for sharing!
yum! this sounds like a chili my family would eat…they like anything made w/ chicken and this looks wonderful.