White Chili

This chili is a Paula Deen recipe and it is SO good. I made it last week for company and it was a hit. The leftovers are even better. With all the overcast weather we've been having lately, it's the perfect idea for dinner. Pair it with some homemade cornbread (see recipe to left) and some tortilla chips to help eat it up! This recipe is for the crock pot, but I did it in a dutch oven on the stove for 2 hours.

5 Cups chopped, cooked chicken (I was in a hurry, so I bought a rotisserie chicken at Sam's)
3 (15 oz) cans Great Northern Beans, drained
1 (32 oz) box chicken broth
1 (16 oz) jar mild salsa
1 (8 oz) pkg Monterey Jack Cheese (you can use the one with peppers), cubed
2 tsp ground cumin
Garnish: cheddar cheese, sour cream, jalepenos

In a 6 qt slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low; simmer 2 hours, stirring ocasionally. Garnish with cheddar cheese, sour cream and jalepenos, if desired.