KILLER CHICKEN CHILI
2 cups cooked, chopped chicken
48 oz canned great northern beans
16 oz shredded monterrey jack cheese
16 oz jar salsa *
1 14 oz. can chicken broth
1 12 oz can beer
Crushed tortilla chips or tortilla strips
Stir all chili ingredients together and cook on low for 6 hours or more.
Serve with toppings, if desired.
Medium salsa will give the chili quite a bite. If you want it a little tamer, use mild. I’ve never tried it with hot salsa but it would be very hot.