This is a recipe given to me by a friend when we lived in Texas. It is a delicious chili variation.
White Chicken Chili
32 oz. chicken stock
3- 14.5 oz. cans white beans, undrained
5 cups cooked chicken, chopped
2 cups salsa
8 oz. grated pepper jack cheese
2 teaspoons ground cumin
2 garlic cloves, minced
Pepper to taste
1/2 cup finely crushed corn chips (optional for thicker chili)
Place all ingredients, except corn chips, in a crock pot and cook on high until cheese is well incorporated. Chili may also be cooked on stove top on medium heat. When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. Garnish with more crushed corn chips, cheese or sour cream.
Recipe shared by Robin.
