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This recipe is based on the recipe by Mandi Forrester that won Rachel Ray’s March Menu Mania recipe contest. It is a very easy chili recipe that can be altered significantly with the use of different kinds of salsa – try with a jar of green tomatillo salsa, or if you have a little time with homemade tomatillo salsa. The recipe would be great with a rotisserie chicken, but I made it with boneless chicken breasts that I cooked in the broth. I had a couple of leftover flour tortillas left in the fridge and I chopped them up and added them to the chili as well. Maybe some fresh chopped cilantro as well…


  • 1 box (32 oz) chicken broth
  • 2 cans (14.5 oz each) white beans
  • 5 cups chopped cooked chicken
  • 16 oz salsa
  • 8 oz pepper jack cheese, grated
  • 2 tsp ground cumin
  • 2 tsp chopped fresh Oregano (if available)
  • 4 cloves garlic, minced
  • white pepper to taste
  • 1/2 cup or more finely crushed corn chips

Place all ingredients in a crockpot or pan on the stove and cook until cheese is all melted and well mixed into the chili. Simmer to thicken if desired (or add more corn chips…) Garnish with more corn chips and sour cream & serve.

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