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| White Chili II |
1 1/2 lbs boneless skinless chicken breast halves, cut up
3 (15 ounce) cans great northern beans, drained
2 cups fat-free chicken broth
2 teaspoons cumin, ground
8 ounces salsa
8 ounces monterey jack cheese, shredded
Brown chicken breast pieces in a little oil or Pam.
Add beans, salsa, cumin and a little chicken broth and simmer
for 30 minutes.
Add cheese and simmer until completely melted.
Add chicken broth as needed to thicken to desired consistency.
Makes 6 servings
Recipe contributed by Tracey Kehne
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