This is an award winning chili...I really have won awards with this recipe, even though some don't consider this chili!

It is perfect for an easy weeknight meal, but will be lovely on a lazy Sunday or on gameday.

Serves 4.

Ingredients:

32 oz salsa (my favorite is Mateo’s)

8 oz chicken broth

3 c cooked and chopped chicken

1 can white northern beans, drained

1 tsp cumin

8 oz shredded Monterey Cheese

Instructions:

1. Add the first 5 ingredients in a large heavy bottom pot.  Heat on low for 25 minutes, stirring regularly.

2. Add shredded cheese and heat until the cheese melts.

Notes:

1. I like to top the chili with sour cream, scallions and a little extra cheese.

2. Often I will use a rotisserie chicken in this chili.

The Prepared Table is a kitchen boutique in Bannerman Crossings, working to bring back the love of cooking one kitchen at a time.  Robin, the owner of The Prepared Table, is a hospitality cheerleader and loves to try out new recipes when she shares her table with family, friends and neighbors.