1 32 oz. box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken, shredded ( 3 breasts)
1 16 oz. jar salsa
1 8oz. block pepper jack cheese, grated
2 t. cumin
black pepper to taste
1/2+ cup finely crushed corn chips
sour cream for garnish
Place all ingredients (minus the corn chips and sour cream) in crockpot or large pot on stove on medium high. Bring to a boil or until cheese is melted (I usually wait to put the cheese in until it's almost to a boil) Add corn chips 10 minutes before serving and simmer (the corn chips act as the thickening agent for the soup so it seems quite runny until you let it simmer for a few minutes). Serve with sour cream and tortilla chips... and thats it. Super easy!
1 comment:
This sounds yummy!
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