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Chicken Chili

This soup is not only easy but has a wonderful flavor to it. Serve with a crisp salad.

2		cans (15 ounces ea) great northern beans, rinsed and drained
2		jars (16 ounces ea) picante sauce
4 cups		cubed cooked chicken
1-2 tsp		ground cumin
		shredded monterey Jack cheese

In a saucepan, combine beans, picante sauce, chicken and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Sprinkle individual servings with cheese.

Servings: 6

Recipe Type

One-dish Soup, Poultry, Quick & Easy, Soup

Recipe Source

Source: Quick Cooking - May/June 1998

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