Leslie P. gave me this recipe for Chicken Chili. It's incredibly easy, quick to prepare, and my kids loved it. I prefer to use fresh salsa normally found in or near the deli section of the grocery store for this recipe. Also, a cooked rotissarie chicken can be purchased instead of cooking your own chicken if you want to make it even easier.
2 pounds chicken breasts, cooked and chopped (a cooked rotisserie chicken that has been skinned, boned and diced up works great as well)
48 ounces canned Great Northern White beans (rinsed and drained)
16 ounces mild salsa (fresh is preferred)
8 ounces Monterrey Jack cheese, shredded (I use any Mexican cheese mix)
2 teaspoons cumin
1 teaspoon chili powder
Salt, pepper to taste
Combine all ingredients in a large stock pot. Add water if needed to achieve desired consistency. Simmer for 20 minutes or up to 2 hours, stirring every so often. Can be served with additional shredded cheese, diced onions or chopped fresh cilantro if desired.
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