White Chicken Chili

1 1/2 lbs. boneless chicken breasts
1 jar green salsa verde
2 cans cannellini beans

2 cans chicken broth

1 tsp salt

1 tsp garlic powder

1 T cumin

pepper

cilantro

8 oz. cream cheese (optional)

Place chicken in the bottom of the crockpot.  Sprinkle with salt, pepper, garlic powder, and cumin.  Pour the jar of salsa verde over the chicken.  Add drained beans and broth.  Cook for 4 hours on high or 6-7 hours on low.

Take out chicken and shred.  Add back to crock pot and add cubed cream cheese if using.  Stir and let melt.

Optional: Serve with tortilla chips, shredded cheese, jalapenos, sour cream, etc.

(From Tammy Aaron, UCES)