Monday, April 20, 2009
Mandi's White Chicken Chili
Mandi Forester’s White Chicken Chili
1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
(I used a Colossal chicken baked at Kroger's)
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 in a crock pot. Cook on high until the cheese is melted.
Chili may also be cooked on the stove top 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.
"The chili recipe concocted by Mandi Forester, of Webster,Texas won Rachael Ray’s March Menu Mania, a bracket-style contest in conjunction with USA Today for the best game-friendly party- food recipe. The 22-year-old Forester, whose recipe was chosen as winner on the April 6 episode of Ray’s talk show, won $5,000 in groceries. According to USA Today, that prize will come in handy for the stay-at-home mother whose husband, Ben, a chemist, has been out of work for more than a month."
I made this recipe in about 15 minutes last week while Leah was having "Quiet Time". Just open cans and dump...the crock pot keeps it warm till serving time. I did the math on calories and it comes to approx. 475 calories per serving. We loved it and will keep it on the short list.
We eat A LOT of chicken...cluck-cluck!!