This recipe for Southwest Chicken Chili, by Karen Campbell, is from Kitty's Kids Sweet Memories,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. cooked chicken, diced 1 jar (48oz) Great White Northern Beans in juice 16 oz jar of salsa (mild or medium) 8 oz Montery Jack cheese, cubed 2 tsp cumin (ground) 1 tsp chili power 1-2 cups chicken broth, depending on how thick you like the chili pepper to taste
-Dump all ingredients in a large pot and simmer on low-medium for 45 minutes
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