It has been so beautiful this week here in Memphis. What a nice change from the previous 15 days straight of rain! The sun is now shining, the temperatures have cooled and the air has dehumidified. PERFECT! In fact, it's even starting to get a little cooler in the evenings. Perfect weather for a good bowl of chili!
So, I've got a good one from my dear friend Jennifer Scroggs. She served this at Bunco last night and I just had to have the recipe. It's delicious! It's also a nice change from the typical beef & bean chili. She also served a delicious avacodo dip that she calls "Ugly Dip." It may not look pretty, but it tasted great! Thanks Jennifer!! So here ya go:
White Bean Chicken Chili (apparantly a Rachel Ray contest winning recipe)
32 oz. chicken stock/broth
2 cans white beans, undrained
16 oz. salsa
8 oz. pepper jack cheese
2 tsp. cumin
2 tsp. chili powder
2 cloves garlic, minced
pepper to taste
chicken, cooked and cut up or shredded (rotisserie chickens from the store work great!)
1/2 c corn tortilla chips, crushed plus more to garnish
sour cream for garnish
additional cheese for garnish
Combine first 9 ingredients in a crockpot and simmer on low. 30 minutes before serving, stir in crushed chips. Serve with additional chips, cheese and sour cream to garnish.
Ugly Dip
2 ripe avacados
3/4 cup sour cream
3/4 cup salsa
1/2 tsp. garlic powder
1/2 tsp. salt
pepper to taste
Mash avacados and mix with remaining ingredients. Chill for 30 minutes before serving with chips.
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