White Chicken Chili

This is for Saturday.  I'm really excited about this recipe because it's something I'd probably never try before.  This really doesn't have to be prepared in the slow cooker.  My plan is to cook my chicken in the slow cooker so that it will be really tender.  Also, this is NOT a recipe for the kiddos!

Ingredients
1 32-ounce box chicken stock
3 cans white beans, left un-drained  (I'm doing w/o beans because I don't like them!)
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)
Sour cream, for garnish

Preparation
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. 


*****UPDATE*****
This got RAVE reviews from my family.  My grandma kept saying how delicious it was.  I'd like to make it again and use a medium or even hot salsa to give it a little more kick.  I definitely recommend using the crushed fritos.