This was a recipe from a viewer of the Rachael Ray show. She called it "White Chicken Chili," but really it's tortilla soup...so that's what I'm going to call it.
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 chips
Sour cream, for garnish
Place all ingredients except the corn chips in a large pot over medium-high heat until cheese is melted. Add crushed corn chips and simmer for 10 minutes to thicken. Garnish with sour cream and serve.
Recipe Source: Rachael Ray (http://www.rachaelray.com/)
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