White Chicken Chili

This is Mandi Forester's White Chicken Chili, that won the Rachel Ray home cook contest based on home votes.

1 32 oz box chicken broth
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16 oz jar salsa
1 8 oz block pepper jack cheese, grated
2 t. ground cumin
2 cloves garlic, minced
black or white pepper to taste
Optional:  1/2 cup finely crushed tortilla chips (if you like chili thicker)

Place all ingredients in pan and cook on medium-high until cheese is melted.  (I usually make on stove, but you could throw in crockpot and warm through). 

Serve with corn chips and sour cream.