White Chicken Chili
adapted from Missy

3 boneless skinless chicken breasts
16 oz of your favorite salsa
1/2 cup chopped onion
1 Tb ground cumin
3 cans of Great Northern beans
4 c chicken broth
Monterey jack shredded cheese

Boil thawed chicken in water for about 10 minutes until cooked. Let chicken cool, shred, then set aside.

In a blender or food processor, combine salsa and onion. Blend until there are NO CHUNKS.

**I only do this for the kids and the Doc. In our family, chunks = gross. So, I blend them and whala! Now it is magically edible.

Add chicken broth, blended salsa, beans, cumin, and chicken in a stock pot. Simmer soup for 30 minutes. Garnish with 1 Tb of Monterey jack cheese.

150 calories per cup of soup