32 oz. chicken stock
3 cans white beans, undrained
5 C. cooked chicken, shredded
16 oz. salsa, heat level to taste
One 8 oz. block pepper jack cheese, grated
2 tsp. ground cumin
2 cloves garlic, minced
Black or white pepper to taste
Pinch of salt
1/2 C. finely crushed corn chips (optional for making the chili thicker)
Sour cream, black olives, and green onions optional for garnish
Place all of the ingredients except corn chips in a large pot. Cook on medium to medium-high until all the cheese is melted. Add crushed corn chips, stir, and serve. Add garnishes as desired.
You can also make this recipe in a crock pot set on low.