Monday, March 22, 2010

White Bean Chicken Chili

This recipe was posted on a message board I'm on by Amberly. She got it from Ame. I think everyone in my mom's group is trying out their variation of it! It is really good! I made the white beans from scratch a couple of weeks ago and froze them. So tonight I just pulled those out of the freezer and mixed them with the rest of the ingredients instead of using canned beans. (My beans had carrots, celery and a bit of bacon so it added a depth of flavor that is a bit different than canned.) But either would work fine. My twins ate this up and Izzie even asked for more!

White Bean Chicken Chili

about 32 oz chicken stock
3 cans white beans undrained (I use homemade dried beans that had been previously cooked)
5 cups cooked chicken
1 - 16oz jar salsa or homemade salsa
1 - 8oz block pepper jack (I used colby jack because it was what I had)
2 tsp ground cumin
2 cloves garlic, minced
1/2 cup tortilla chips (crushed), optional... makes chili thicker
 avacado to garnish

Place all ingredients in large pot over medium-high heat until cheese is melted. When chili is ready, add crushed chips, if using, and simmer for 10 minutes to thicken.

1 comment:

  1. I made a white bean chicken chili that I was planning on posting... sometime. I took a picture and everything! I think this must be the dish of the month.


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