In the Kitchen with Cecil
White Chicken Chilli
3 Chicken Breasts (cut off any fat or skin)
3 15 1/2 oz. cans of great northern beans
4 cups of chicken broth
1 lb. (16 oz.) of Pepper Jack Cheese (Monterey Jack with Jalapeno Peppers)
1 8 oz. medium-hot salsa (can use mild or hot, depending on taste)
Cook chicken breast in 4 1/2 cups of water until done.
Reserve 4 cups of the chicken broth.
Pull or cut apart the chicken & put back in the broth.
Add beans, cheese, salsa and stir until cheese melts.
Transfer to a crock pot and simmer for a couple of hours.
Makes 6 servings
