Mandi Foster's White Chicken Chili

32 oz chicken stock
3 cans white beans (undrained)
5 c. cooked chicken (rotisserie or boiled)
16 oz salsa
8 oz pepper jack cheese (shredded)
2 tsp ground cumin
2 cloves garlic (minced)
black or white pepper to taste
1/2 c. finely crushed corn chips (optional, if you like your chili thicker)
sour cream (for garnish)

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted. Chili may also be cooked on the stovetop over medium-high heat until cheese is melted. When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

*This is a recipe I saw on Rachael Ray's 2009 Top Ten show.   I love this recipe.  The flavor reminds me of a much more complicated tortilla soup recipe a friend makes.  When I made this, I did it on the stove, used boiled chicken, and did not add any pepper or crushed chips.  I did serve it with tortilla chips.  My husband would have preferred it to be thicker, so next time I'll try the crushed chips.  I don't really know if they mean regular corn chips (like Fritos) or tortilla chips.  I never buy Fritos, so I would use crushed tortilla chips instead.

Recipe and photo from http://www.rachaelrayshow.com