white chicken chili

1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16-ounce jar salsa
1 8-ounce block pepper jack cheese, grated
2 teaspoon ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
Sour cream, for garnish

Preparation
Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

Recipe from Rachael Ray

Notes:

1. This is a very tasty soup. It has a little bite because of the pepperjack cheese. It says the chips are optional - they are not optional. They are a must. We crush some up, put it on the bottom of the bowl and the pour the soup over. My kids really liked this soup when I made it last night. They each licked their bowl clean.

2. If you are making the taquitos, you will have half of a block of pepperjack cheese leftover so you could make a half batch of this soup!!

The recipe serves 6.