Nothing better than a bowl full of soup on a cold day.
White Chicken Chili
1 32 ounce box chicken stock
3 cans white beans, undrained
5 cups cooked chicken breast, cut in bite size pieces
1 16 ounce jar salsa
1 8 ounce block pepper jack cheese, grated
2 tsp. ground cumin
2 garlic cloves, minced
1/8 tsp. black pepper
sour cream
corn chips
additional cheese
Saute garlic with a little splash of olive oil for a few minutes. Add garlic, stock, chicken, beans, salsa, cumin and pepper to crock pot. Cook on low for 2 to 4 hours. Add cheese an hour before serving. Heat until cheese is melted.
Garnish with additional cheese, sour cream and corn chips if desired.
Recipe adapted from: Mandy Forester White Chicken Chili
on Rachael Ray
Comments