32 oz. chicken broth
3 (14.5 oz) cans of white beans, undrained
5 c. cooked chicken
2 c. salsa
8 oz. pepper jack cheese, grated
2 tsp. ground cumin
2 cloves garlic, minced
black or white pepper to taste
1/2 c. crushed corn chips, optional
Place all ingredients except chips in a crockpot and cook on high until cheese is melted. When done, add finely crushed corn chips and simmer 10 minutes to thicken. Garnish with cheese or sour cream.
(I don't use the chips and still good!)
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