It’s crockpot weather!
It seems like many of my friends have finally bought (or received as a gift) a slow cooker. I have been using them for years and actually have two!
Unlike most slow-cooker recipes, this one cooks in just an hour or two.
The addition of crushed corn chips adds a depth and richness to the soup that is wonderful. Not as good without this addition. This chili freezes well.
1 (32 oz) box chicken broth
3 (14.5 oz) cans white beans, undrained
5 cups cooked chicken (rotisserie is fine)
1 (16-ounce) jar salsa
8 oz jack cheese, grated
2 tsp ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips (optional)
Place all ingredients except corn chips in slow cooker and cook on low 1 to 2 hours, until cheese is well-incorporated. (Chili may also be cooked on the stove top on medium-high heat until cheese is well-incorporated.)
When chili is ready, add finely crushed corn chips to thicken it and let simmer for 10 minutes.
Garnish with crushed corn chips, cheese or sour cream.