Tuesday, January 26, 2010

Yummy White Chicken Chili

Only was so excited.  She had watched Rachael Ray Show Monday morning and saw a recipe they fixed and said it looked so yummy that she wanted to make it for dinner.  Since I was in town, I stopped at our local Aldi store for most of the simple ingredients and then a quick stop at the grocery store for the chicken breast. Almost as soon as we got in the house, she was in the kitchen working on dinner, making the homemade salsa, chopping cilantro, adding ingredients, and finally mixing up cornbread from scratch... I must say that it was a HUGE hit with our family!  We had plenty for our family of five, with a little less than a gallon to put away in the freezer for another day.  Of course we had to have our Fritos and some extra Montery Jack Cheese on the top.  We got so excited about trying it that I forgot to put out the sour cream!  Here it is - give it a try and let me know what your reaction was.


  • 1 32-ounce box chicken stock
  • 3 cans white beans, left undrained
  • 5 cups cooked chicken (rotisserie or boiled)
  • 1 16-ounce jar 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 (optional, if you like your chili thicker)
  • Sour cream, for garnish

    We added a tbsp of fresh lime juice for a bit more Southwest flavor (because we have a hard time following a recipe "by-the-book")

Yields: 6 servings


  1. Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
  2. Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
  3. 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. 

 The salsa recipe is from a friend of ours and I posted it the first of this month here, but here it is again.  So good with all fresh ingredients!  

Pam's Salsa
1 29 oz. can stewed tomatoes
1 15 oz. can tomato sauce
Season with salt
Add 1 tsp - 1 Tbsp cilantro (fresh is best) to taste.
Dice up 1 jalapeno, de-seed if you don't want it as hot
Garlic - only take a few cloves (or you can add minced garlic if you don't have fresh)
Sugar - a handful or about 2 tbsp. This is to taste as well.

Put into food processor and pulse a few times.