White Chicken Chili (Crock Pot Recipe)

One of my easiest no-brainer dump-'n-stir recipes, it's pantry-ready, inexpensive to make, takes about four minutes to assemble, and is a mid-winter favorite in our house.  It's is a classic Weight Watchers recipe - low in fat and high in fiber and protein. YUM!


WHITE CHICKEN CHILI
1 (48 oz.) jar Randall's Northern Beans, undrained
1 (16 oz.) jar salsa (we like medium spice)
1 (13 oz.) can chicken, drained and cut-up
1 teaspoon cumin (more or less to taste)

• Dump the beans (undrained), salsa, chicken and cumin in a 4-quart crockpot.
• Cook on low 3-4 hours or until heated through.
• Serve with tortilla chips, shredded cheese or a dollop of sour cream, if desired.

Yield: approximately 8 (1 cup) servings