2 cans (19 oz each) Progresso™ cannellini beans or 2 cans (16 oz each) great northern beans, drained, rinsed
2 cups shredded or cubed cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 1/2 teaspoons ground cumin
1/4 teaspoon pepper
2 cups shredded pepper Jack cheese (8 oz)
3/4 cup sour cream
In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pepper over medium heat. Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.