White Chicken Chili

If I start making soups and stews maybe the weather will cool down!

White Chicken Chili/Soup

Adapted by Loni Jenks from the BYU Cooking Class Recipe Book by Janet
Stocks

3-4 cans great northern white beans, drained and rinsed
1/2 lb. bacon, diced and cooked
1-2 cups of mild salsa
3-4 chicken breasts
8 oz. shredded pepper jack cheese
Chicken stock

Cook the chicken with half the salsa, either in a pot or a slow cooker, then shred
it. Cook the bacon (I like to bake mine in the oven on a cookie sheet lined with
parchment paper because to clean up you just have to wait for the grease to
cool, roll it all up to and throw it away!).

Combine all the ingredients, except the cheese, in a heavy pot or slow cooker.
Add chicken stock as desired to loosen it up. Simmer over medium heat for 15
minutes or so (for a slow cooker about an hour) until ingredients are warmed
through. Stir in the cheese and simmer a little while longer until it's melted. Add
any additional chicken stock to make it your desired consistency.

Serve with tortilla chips.