Easy White Chicken Chili

In a Dutch oven or stew pot, combine chicken broth with shredded chicken and allow to heat over medium-high heat. Drain the beans and add to the chicken broth mixture, stirring well. Add in the jar of salsa and stir well, allowing to warm all the way through (about 10 minutes). Turn the heat to medium-low and stir in the shredded cheese, being sure that it doesn’t stick to the bottom and scorch. Add in pepper to taste and continue to stir for 5 to 10 more minutes until the mixture is creamy and warm throughout. This recipe is great for the freezer and leftovers taste even better!