White Chili 1/2 - 1 lb. Chicken, cut into bite sized pieces 24 oz. canned white beans (usually Great Northern) 8 oz. salsa 4 oz. Monterey Jack cheese 4 oz. can green chiles chopped 1 teaspoon ground cumin
Combine everything except tortilla chips in a crock pot and set on high for about 2 hours. Or cover and simmer in a pot on the stove top for an hour or two, stirring frequently and adding water if chili becomes too thick. Serve with tortilla chips. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
