Ingredients
| 32 Ounce | chicken stock |
| 3 Can | Great Northern white beans, undrained (14.3 ounces each) |
| 5 Cup | cooked chicken |
| 16 Ounce | salsa, mild or spicy |
| 8 Ounce | pepper jack or jalapeno cheese, grated |
| 2 Teaspoon | ground cumin |
| 2 Clove | garlic, minced |
| white pepper to taste | |
| 1/2 Cup | finely crushed corn chips |
| sour cream and/or shredded cheese for garnish |
Instructions
Place all ingredients except the corn chips in a slow cooker and cook on high until cheese is all melted. Chicken can be rotisserie or boiled. Chili may also be cooked on stove top on medium-high heat until cheese melts completely. When chili is hot, add finely crushed corn chips and let simmer for 10 minutes to thicken. Garnish with more corn chips, shredded cheese and/or sour cream.
