This recipe won a Rachel Ray contest
4-6 Servings Size
32 ounces chicken stock
3 (14 1/2 ounce) cans white beans (undrained)
5 cups cooked chicken (rotisserie or boiled)
2 cups salsa
8 ounces monterey jack pepper cheese (grated)
2 teaspoons ground cumin
2 garlic cloves (minced)
1/2 cup finely crushed corn chips (optional for thicker chili)
black pepper
Change Measurements: US | Metric
Directions:Prep Time: 10 mins
Total Time: 4 1/4 hrs
1 Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated. 2 Chili may also be cooked on stove top on medium-high heat. 3 When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. 4 Garnish with more crushed corn chips, cheese or sour cream.
