White Chili I

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

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases