Monday, February 9

White Chicken Chili

1 32-ounce box chicken stock 3 cans white beans, left undrained (I use one can of black beans, one can of white beans and one can of pinto beans) 5 Cups cooked chicken (rotisserie or boiled) 1 16-ounce jar salsa 1 8-ounce block pepper jack cheese, grated 2 tsp 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 Yields 6 servings Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted. Chili may also be cooked on the stovetop over medium high heat until cheese is melted. 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. Claudia Cornwall made this for us when we went to visit them - it is easy and DELICIOUS!! It has a real kick to it - I like that.