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WHITE CHICKEN CHILI
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2 large | chicken breasts, cut up |
1 large jar | Great Northern white beans, 48 oz. (I use 3-15 oz cans) |
1 jar | mild chunky salsa 16 oz. |
1-8 oz. brick pepper jack cheese, shredded (I put 1/2 in the soup and the other half out for people to add if they want) | |
1 tsp. | cumin |
Put in crock pot and cook on high for 3 hours. Serve with extra cheese and sour cream.
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