I’ve been friends with Robin Merriman for almost 20 years, and over the years we’ve shared tons of recipes.
Recently I found out that Robin was withholding something from me – a White Chili recipe with few ingredients that cooks up in the slow cooker.
Actually, I’m joking, but she hadn’t told me about it until we had lunch over the holidays.
She has shared the recipe with me, and now I’m sharing it with you. It starts with some cooked and cubed chicken breast meat.
It’ll take the meat from about two rotisserie chickens or three to four boneless, skinless chicken breast halves.
Two ingredients make this chili a bit unusual. First, most of the flavor in the chili comes from a jar of your favorite salsa.
Second, an 8-ounce block of pepper jack cheese is stirred in along with the other ingredients. The cheese melts into the chili, thickening it slightly.
The chili simmers all day in the slow cooker, so you come home to an absolutely delicious and warming supper in the evening. Serve with shredded cheese, sour cream, jalapenos and tortilla chips.