White Chicken Chili
- Chicken broth
- 1 1/2 to 2 lbs bonesless chicken tenderloin
- 1 block (10-12 oz.) Pepper Jack cheese (cubed)
- 1 jar (16 oz.) medium salsa (or mild if you prefer)
- 3 (16 oz.) cans Great Northern Beans (don't drain)
Boil chicken in chicken broth until fully cooked. Shred or cut into bite sized pieces. Cube cheese into 1/2 in. cubes. Add all ingredients, including liquid from beans to a large crock pot and cook on high, stirring occasionally, until hot and cheese is melted, about 1 1/2 to 2 hours. Serve with tortilla chips if desired. (You can add a little chicken broth if it is too thick).
(Source: Wendy D)
