Crock-pot White Chicken Chili


How was your Halloween? My kids came down with colds a couple of days before Halloween but luckily, they were well enough to go trick-or-treating. It's so fun to have older kids that get just as excited as you do for holidays.

Halloween is one of my favorite holidays! I love when it's time to break out the decorations, go pick out pumpkins, and go to the Halloween carnivals. When it comes to Halloween night I love to have soup or some type of chili to eat. Especially if its freezing cold outside. I have been making this chili for a few years now. I got it off the Rachel Ray show. It's really easy to make and the result is amazing! You can cook it on the stove top or throw everything in the crock pot. Recipe from Rachael Ray.

Crock-pot White Chicken Chili
makes 6 servings

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


Place all ingredients except the corn chips and sour cream in a Crock-pot. 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.



1 comment:

  1. Nice work! Yes, this chili is "The best". It warms and fills which is what we like.