Chicken Chili

Utah is cold....really, really, really cold and I don't think I've seen the sun since we came back after Thanksgiving.
I wanted to share one of my favorite recipes that we have been enjoying in this cold weather. It's super easy, tastes delicious and is great leftovers for the next day.
Enjoy!

Chicken Chili

Ingredients
2 cooked chicken breasts shredded
2 cans of chicken stock
3 cans of white beans
8oz block of pepper jack cheese grated
2 teaspoons of ground cumin seed
1 clove of garlic chopped
1 16oz can of salsa (I use medium sometimes hot)
tortilla chips crushed
dash of salt and pepper

In a large pot combine the chicken stock, beans (do not drain the beans pour the entire 2 cans in), salsa, grated pepper jack cheese, cumin seed, chopped garlic, shredded chicken, dash of salt and pepper.
Mix and place on stove top medium to high heat and cook for about 10 minutes. It should start to boil and bubble and the cheese should be entirely melted. Turn heat to low and add the crushed tortilla chips. I usually add about 2 cups worth or almost 1/2 of the bag of tortilla chips. Mix and let the tortilla chips absorb in the chili and serve.
It will appear to look more like a soup or "stewp" at dinner. Refrigerate the leftovers (which will be a whole pot full) and the next day heat it up on the stove and it will be thick just like the consistency of chili.
Enjoy!!!