White Chicken Chili

This is a recipe I first became interested in because of it's low Weight Watchers Points.  There is really nothing in it that screams "light" or "low-fat", it's just really high in fiber and uses chicken rather than beef.  It makes a pretty big batch, so I like to divide it into 1 cup servings and freeze.  Garnish with shredded cheese and sour cream for added flare.

White Chicken Chili

48 oz. jar Northern White Beans
2 c. salsa (use something spicy for added zing)
3 tsp. cumin
3 tsp. chili powder
4 chicken breasts, cooked and shredded
1 - 14.5 oz. cans chicken broth

Combine all ingredients, simmer for 1 hour or until heated through.  Crock pot method, combine all ingredients and cook on low for 3-4 hours, or until heated through.
WW PointsPlus™ = 3 pts. per cup