Easy white chicken chili

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)

Optional: sour cream or greek yogurt

Place all ingredients except corn chips in  pot on stove. Cook over medium high heat until cheese is melted and everything is warmed through. When chili is ready you can add corn chips, then simmer 10 minutes to thicken. Top your bowl with whatever you like. Very easy and very tasty!