White Chili

By Jjohnsey

This is always a good crowd pleaser and feeds 10 to 12 people. I serve it with Frito's Scoops.

It's from the January/February 2008 issue of Cooking with Paula Deen

Ingredients

• 5 cups chopped cooked chicken
• 3 (15 oz) cans Great Northern beans, drained
• 1 (32 oz) box chicken broth
• 1 (16 oz) jar mild salsa
• 1 (8 oz) package Monteray Jack cheese with Peppers, cubed
• 2 tsp ground cumin
• Garnish: cheddar cheese, sour cream, and jalapenos

Preparation

Step 1

In a 6 quart electric 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 occasionally.

Garnish with cheddar cheese, sour cream, and jalapenos, if desired.

Serve with corn chips.