Ingredients

• 1 32-ounce box chicken stock
• 3 cans white beans, left undrained
• 5 cups cooked chicken (rotisserie or boiled)
• 1 16-ounce jar salsa
• 1 8-ounce block pepper jack cheese, grated
• 2 teaspoon ground cumin
• 2 cloves garlic, minced
• Black or white pepper to taste
• 1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
• Sour cream, for garnish