Wednesday, May 4, 2011

Something New: White Chicken Chili

Rachael Ray White Chicken Chili

  • 32 oz chicken broth
  • 20 oz canned chicken
  • 16 oz salsa
  • 3 cans white beans, drained
  • 2 cloves minced garlic
  • 2 tps cumin
  • sour cream to garnish
  • 1 can water

Place all ingredients in crockpot (YAY!). Cook on low for 4hrs. Garnish with sour cream and serve. Yields 1 1/2 c per serving

* I was pressed for time so I did 2 hrs on high in the crockpot and the dish was more soupy for me than desired. I have not decided if that's because of the extra water (meaning I should reduce that amount) or if it's because I went high heat/short time instead of low heat/longer time. Either way it was tastey. Mr. McGoo added some shredded cheese too.


Erin Marie Adelman said...

I have the best recipe for this! :) We add pepperjack cheese.. I don't like to add water cause it makes it really soupy

Mrs. McGoo said...

Thanks EM! I will definitely leave out the extra H2O next time because it definitely made it soupy.