Thursday, February 4, 2010

White Bean Chicken Chili

This is one of Rachael Ray's Top Ten downloaded recipes of 2009 - it def deserves that title!
This recipe is so simple that my 5 & 2 year old girls made it - by themselves!! I literally got out the ingredients, opened all the cans and they took it from there... They were very proud of themselves - and since we split it with another family - they were extra excited to have so many people taste the fruits of their labor! *Makess approx. 10 dinner sized helpings.
White Bean Chicken Chili
1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken, rotisserie or boiled (I used canned chicken)
1 16-ounce jar salsa (I used 2 cans of Rotel b/c someone ate all the salsa!)
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 chips (if you like your chili thicker)
Sour cream, for garnish
Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted (about 1 - 1 1/2 hours).
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.
*To make this 'diet' skip the tortilla chips and use non-fat sour cream.

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