Very Best White Bean Chili |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Every time I serve this wonderful chili, I always have many requests for the recipe! Ingredients:
32 ounces chicken stock |
4 (15 ounce) cans white beans, undrained |
5 cups cooked chicken, diced |
1 (16 ounce) jar green chili salsa (mild or medium) |
1 (8 ounce) package monterey jack pepper cheese, grated |
2 teaspoons ground cumin |
2 garlic cloves, minced |
pepper (to taste) |
1/2 cup fresh cilantro, chopped |
8 ounces sour cream |
1 fresh lime, juice of |
1 cup tortilla chips, finely crushed |
Directions:
1. Combine all ingredients except chips into a large crock pot and cook on high for 3-4 hours. (For a quick meal, cook on stove over med-high heat until cheese is melted).
2. Add crushed chips about 10 minutes before serving. (They help thicken the soup and add a great flavor!) Garnish with grated cheddar cheese and additional fresh cilantro. A dollop of sour cream is yummy too!).
3. Cooks notes: I use a 2 1/2 lb. bag of frozen chicken tenders, browned and cut into bite sized pieces. Also, do NOT add salt to the soup. There is plenty of salt in the chips and cheese. You can also use 1 bag of cooked dry beans instead of the canned beans.
4. * The Monterey jack pepper cheese is usually called Pepper Jack Cheese in most markets.
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