chicken chili, dad's
Until dad made this while I was visiting, I had never had a white chili, or a chicken chili. This is now a favorite of mine! Note: I used entire chicken, and omitted the fritos. I got the Walmart salsa to use and it was very good (yes, they have the exact flavoring the recipe requires).
prep time
cook time
method
Slow Cooker Crock Pot
yield
4-6 generous servings
Ingredients
- 16 ounces chicken stock (doubled)
- - pepper to taste (omitted)
- 2 - 15.5 oz bush's cannellini beans (4 cans)
- 2 1/2 cups chopped chicken (he uses roasted chicken leftovers), i used rotisserie entire chicken
- 8 ounces salsa (he uses black bean/white corn) (used entire jar jardienerre brand)
- 4 ounces grated pepper jack cheese (1 bag cheddar cheese)
- 1 teaspoon ground cumin (2 teaspoons)
- 1 clove minced garlic (i forgot)
- 1/2 cup finely crushed corn chips, optional (i never use)
- 1 - chopped onion, pretty big
How To Make chicken chili, dad's
-
Step 1Place all ingredients except corn chips in a crock pot and cook on high until cheese is well incorporated, 3-4 hours. Add crushed corn chips and simmer on low to thicken.
-
Step 2Could also be cooked on stove top, but, of course, requires more attention.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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