RECIPE SUBMITTED BY: Carrie Stephens Covey
1 (32-ounce) box chicken broth
3 (14.5-ounce) cans white beans, undrained (I also added white corn)
4-5 Boneless skinless chicken breasts
1 (16-ounce) jar salsa
8 ounces pepper jack cheese, grated
2 teaspoons ground cumin
2 cloves garlic, minced (i used powder)
Black or white pepper to taste (i also added a packet of McCormick White Chicken Chili Packet)
1/2 cup finely crushed corn chips (optional)
Add all ingredients except cheese and corn chips to crock pot and cook on low 6-8 hours or High 3-4. As always, times are depending on power of individual
crock pots.
I add the cheese about an hour or so before we are planning on eating. (Just long enough for it to melt completely)
Serve with crushed corn chips*******I have tried this,and it is wonderful!! 🙂
Its so good!When theres left overs,my Hubby puts it on soft shells taco with extra cheese & salsa
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