White Chili

4 cans great northern beans

1/2 jar 24 oz Pace Picante sauce (mild or medium, depending on desired heat)

1 can green enchilada sauce (or about 2 cups)

1 can corn

2 c. chopped frozen spinach

1/2 c. chopped cilantro

2 T. lime juice

2 t. chili powder

1/2 lb. grated monterey jack or pepper jack cheese

3 chicken breasts, cooked and diced or shredded

Drain one of the cans of beans. Add Beans and Picante sauce to a large soup pan or crock pot. Cook on medium or so until hot (Cook the chicken while the beans warm). Add the grated cheese and stir well until melted. Add chicken and stir again. 

If you want more of a soup than a chili don't drain the one can of beans.