Recently Jeff and his brother, Paul, put a tv in the bathroom. We get to watch the news or other programs while we get ready throughout the day. One of the great things about having a tv in the bathroom is that I get to watch Rachael Ray while I get ready a late night at work. The other day she had a “Top Ten Recipe Downloads of 2009” show on. A recipe that caught my interest was Mandi Forester’s White Chicken Chili.
This recipe has tons of options. You can top it with extra cheese, sour cream, Fritos, add in black beans or corn, you name it. A dollup of cream cheese would be pretty good in it too I’m sure! If you are like me, you like delicious, hearty soups like this one. An extra bonus…you can make it in the crock pot!
Mandi Forester’s White Chicken Chili
1 32 ounce box chicken stock
3 cans white kidney beans
5 cups chicken, cooked and diced
1 16 oz jar of salsa (whatever heat level you like)
1 8 oz block pepperjack cheese, shredded
2 tsp cumin
2 garlic cloves, minced
pepper to taste
1/2 cup finely crushed corn chips (optional)
Here are Mandi’s directions: Combine all ingredients except corn chips in a crock pot. Cook on high until the cheese is melted. You can also cook it on the stove over medium-high heat until the cheese is melted. After cheese is melted and chili is cooked, add the corn chips (if using) and cook an additional 10 minutes. Top with extra cheese, chips, or sour cream if desired.
Mandi suggested getting a rotisserie chicken, shredding it, and using that in the soup. I sprinkled three boneless, skinless breasts with salt and cayenne pepper, then baked them in the oven at 400* for 20 minutes. When you dice them up and add them to the chili, you don’t have to add any extra pepper this way, plus the salt and pepper make the chicken taste extra yummy. I also let my chili simmer for a couple hours just so it would thicken up a little. Plus it made my house smell amazing. Enjoy!