Mandi Forester's White Chicken Chili - Rachael Ray Show
"This recipes is from the Rachael Ray Show, it is her March Menu Mania contest winner. It is so good I had to share."
photo by mellieb23
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (32 ounce) box chicken stock
- 3 (8 ounce) cans white beans, left undrained
- 5 cups cooked chicken (rotisserie or boiled)
- 1 (16 ounce) jar salsa
- 1 (8 ounce) package monterey jack pepper cheese, grated
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- black pepper or white pepper
directions
- 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.
Questions & Replies
-
I love this recipe but have always wondered, what kind of white beans? Does it matter? Navy beans, great white northern beans? Something else?
Reviews
-
I love this! It's easy, and you can spice it up more to taste as needed. I do use three normal cans of beans, 15 oz each, or soak 1 1/2 cup beans overnight, then cook with the 1 qt chicken broth 16 minutes in the IP pressure cooker, open it up, add the rest of the ingredients except cheese, heat it up, add cheese last and stir to melt the cheese. -
We love it!! The braggs -
This is so easy to throw together and has a LOT of flavor! I heat all ingredients except the cheese, remove it from the heat and then stir the finely grated cheese in so it doesn't clump.
