1/2 (3 lb.) grocery store rotisserie chicken, de-boned
2 (24 oz. ea.) jars Great Northern Beans, drained (I use Randall)
1 (24 oz.) jar picante sauce (or your favorite salsa)
4 cups water
1 tsp. salt
1 tsp. black pepper
chili powder, to taste

SUGGESTED TOPPINGS:

shredded Mexican blend cheese
dairy sour cream
chopped green onions
crushed black corn chips

De-bone and shred chicken. Drain beans.

In a large soup pot add chicken, beans, picante sauce, water, salt and pepper. Bring to a boil, reduce heat. Add chili powder, to taste. Simmer, covered, for 30 minutes, stirring occasionally.

Have toppings ready to garnish for your guests.

Makes 8 to 10 servings.

Submitted by: Susan Cramer