Mrs. Poineau’S White Chicken Chili

• 2 pounds Chicken (bone-in, Any Part)
• 3 cans Northern Or White Kidney Beans (15-oz Each)
• 2 teaspoons Cumin
• 1 pound Monterey Jack Or Pepper Jack Cheese, Shredded
• 16 ounces, fluid Salsa Or Picante (I Use Trader Joe's Chipotle And Garlic Salsa)
• 3 cloves Garlic, Minced
• Salt And White Pepper, To Taste
• 1 can (4 Oz) Fire Roasted Chilis, Chopped
• 1/4 bags (16 Ounce Bag) Lightly Salted Tortilla Chips, Slightly Crumbled

1. Cook chicken in a pot of boiling water until cooked through, about 15 minutes. Save 2 cups of the broth, drain the rest and remove the chicken. Shred and debone the chicken.
2. Add chicken and remaining ingredients (except tortilla chips) into a pot, including the 2 cups of broth you boiled in the chicken in. Simmer for 45 minutes to an hour, making sure the cheese is well melted. Stir often so that the cheese doesn't burn to the bottom of the pan. Add salt and white pepper to taste.
3. Serve in individual bowls topped with slighly crumbled tortilla chips.

chicken, beans, cumin, cheese, fluid salsa, garlic, salt, roasted chilis, ubc

Taken from tastykitchen.com/recipes/soups/mrs-poineaue28099s-white-chicken-chili/ (may not work)