White Chicken Chili

Finally, posting my first recipe on here. It's a tasty white chicken chili with the flavor easily adjusted by the type and intensity of the salsa. Enjoy!

White Chicken Chili
Adapted from Gooseberry Patch “Country Quick and Easy,” 2001

2lbs cooked chicken, chopped
48 oz jar Great Northern beans (I substitute 1 lb dry beans, that I soak and cook myself)
16oz jar salsa (or 2 cups from a larger jar)
2 tsp. cumin
½ c. water
8 oz shredded Monterey Jack with jalapeno cheese (use on Cooking Day)

In a labeled gallon ziptop bag place the chopped chicken, Great Northern beans, cumin, and salsa. You can add the water, or write a note on the bag to add this on cooking day.

On cooking day, place the contents of the bag into a crockpot. Cook on high for 3-4 hours or on low for 4-6 hours. Top with cheese before serving the chili.