White Chicken Chili

Ingrédients

2 Ibs boneless, skinless chicken breasts or one rotisserie chicken

48 oz. jar Great Northern Beans, drained

16 oz. Salsa (I used Medium Hot Pace Picante Sauce)

8 oz. Monterey Jack cheese, grated

1 large yellow onion chopped

2 Tablespoons Olive Oil

2 teaspoons cumin

4-6 cups chicken stock (depending on how thick you want it)

Suggested toppings: (chopped into small picces)

cream cheese (works best to put into freezer before chopping)

grated cheeses

avocado

radishes

onions

Instructions

Cook chicken and tear into bite-sized pieces or cut up rotisserie chicken. In a large kettle sauté onion in the oil. Add beans, salsa, chicken, cumin. and stock for desired thickness. Simmer one hour. Add cheese during the last 30 minutes and stir well. Add more stock if desired. Salt and pepper to taste. Enjoy!