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White Chicken Chilli

October 5, 2010

Changing leaves and brisk air –  time to break out the chilli recipes!
This is one of Guy’s favorite dishes. You can tell because it is not one of my most “healthy” recipes. But it is beyond easy. Seriously if you are able to open a can and dump it out (the latter of which my two-year old can do) you can make it. Do you hear this honey? Amelia could make it if she could operate a can opener. 

You may “frugal-ize” this by only using 1/2 the broth, cut the chicken down to 2-3 cups and add one additional can of beans. More frugal yet, use dried beans. If you are watching your sodium rinse your canned beans and use a low sodium broth. Better yet make your own bone broth. It is not only tasty but VERY nutritious! I have also been known to add stop light peppers for some color, because despite its name, it is too beige for me.  

White Chicken Chilli  

From Rachael Ray 


  • 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 or tortilla chips (optional, if you like your chili thicker)
  • Sour cream, for garnish (optional)


  1. Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
  2. Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
  3. 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.


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