Friday, September 11, 2009

White Chicken Chili

Tonight we had a ward Chili cook-off and I won first place!! I had a few people ask for this recipe, so here it is!


  • 1 32-ounce box chicken stock
  • 3 cans white beans, left undrained
  • 5 cups cooked chicken, shredded (rotisserie or boiled, I cooked mine in the crockpot a few hours before with the chicken broth)
  • 1 16-ounce jar salsa....I LOVE Jack's Special Salsa from Costco...YUM!!
  • 1 8-ounce block pepper jack cheese, grated
  • 2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • Black or white pepper to taste
  • 1/2 cup finely crushed corn tortilla chips (optional, if you like your chili thicker)
  • Sour cream, for garnish
Yields: 6 servings


Place all ingredients except the corn chips in a crockpot.
Cook on high until the cheese is melted.
Chili may also be cooked on the stovetop over
medium-high heat until cheese is melted.
When the chili is ready, add the crushed corn chips,
if using, and simmer for 10 minutes
to thicken. Garnish with more chips, cheese and/or
sour cream and serve.

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