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White Chili with Chicken

Updated on March 15, 2011

White Chili with Chicken

This chili is tasty and easy to make.


32 ounces chicken stock

3 (14 ½ ounce) cans of white beans (undrained)

5 cups cooked chicken (rotisserie or boiled)

2 cups salsa (mild or hot)

8 ounces monterey jack pepper cheese (grated)

2 teaspoons ground cumin

2 garlic cloves (minced)

½ cup finely crushed corn chips if a thicker chilie is desired (optional)

black pepper

Place all ingredients, except corn chips, in a crockpot and cook on high until cheese is thoroughly melted. (Chili can be cooked on stovetop on medium-high heat.)

When chili is ready, add finely crushed corn ships and simmer 10 minutes to thicken.

Garnish with additional crushed corn chips, green chiles, cheese or sour cream.


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