Holiday Chicken Chili

Photo courtesy of Mary Weber, Princeton Daily Clarion.

      It's cold outside and now is the time for chili. There are numerous variations for chili and this one uses chicken, white beans and southwest flavors. Salsa contributes a little kick to this hearty soup. Adding a little crushed chips on top really was a great finishing touch.
     This was picked as not only the best soup in a recent holiday recipe contest, it also took the grand prize of a grocery shopping spree. Congrats.

Soup and Grand Winner -
Karen Jochim
Holiday Chicken Chili

(2) 49 oz. cans chicken broth

15 oz. jar mild salsa

1 tsp. garlic

2 tsp. cumin

13 oz. bag crushed Tostitos chips

dash pepper

(3) 15 oz. cans white beans

(1) fully cooked, de-boned, cut-up seasoned chicken

16 oz. shredded monterey-jack cheese

In a large soup pot combine broth, salsa, garlic, cumin and pepper. Bring to a boil. Add white beans. Next add the cheese and then the chicken. Heat until cheese is melted. 

Approximately 10 minutes before serving chili, add the crushed Tostitos chips to the chicken chili. Serve. (You can top it with crushed chips if you wish.)

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