Mandi Forester's White Chicken Chili

Katie got this recipe from her mother and wanted me share it with everyone. White chicken chili has become very popular recently and can be made many different ways. It is definitely a staple at our house! The recipe below is from the Rachel Ray show. The handwritten notes on the scanned recipe say this is recipe is even better the second and third day, the person who wrote the notes made it on the stove instead of in a crockpot, and they opted to serve their chips on the side as opposed to crushed.

Mandi Forester's White Chicken Chili

Ingredients:

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 ground cumin

2 cloves garlic, minced

black or white pepper to taste

1/2 cup finely crushed corn chips (if you like your chili thicker)

sour cream, for garnish

Directions:

Place all ingredients except the corn chips in a crockpot. 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.