White Chili

This soup tastes best when served with sour cream and tortilla chips.

White Chili

1 (16 oz.) bag Great Northern Beans, pre-soaked

1 large chicken breast, whole or cubed

1 cup medium salsa

1 large onion, diced

salt, pepper, and cumin to taste

8 oz. (2 cups) shredded Montery Jack cheese

In a large stockpot, cover beans with just enough water to cook them in. Add chicken breast and let simmer one hour, covered. If water gets too low, and another cup of water.

Add salsa, onion and spices. simmer fo 30 minutes, or until beans are tender.

Turn off burner, add cheese, and allow chilli to sit for at least 10 minutes. Stir to ensure cheese is melted. Serve.