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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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