Thursday, August 26, 2010

White Chili


48 oz Jar great northern beans
16 oz Jar salsa
1/2 C Chicken broth
2t. Cumin
1 lb Chicken- cooked, shredded (canned for food storage)
8 oz monterey Jack Cheese


Combine all ingredients in crock pot 4-5 hours
Serve with sour cream, tortilla chips and cheese

1 comment:

Katie said...

This is such a delicious, fast, white chili! I like to use only 1/2 the amount of salsa suggested, and 1-2 cups of broth so the salsa doesnt overpower. This is a keeper!