{White Chili}

White Chili

• 3-4 Chicken Breasts
• 1 cup Chicken Broth
• 2 Cans of Cream of Mushroom Soup
• 2 Cans White Navy Beans (don't drain)
• 2 Cans Corn ( don't drain)
• 1 Pound Velveeta Cheese (cubed)
• 1 Can Rio-Tel Diced Tomatoes w/green chilies (don't drain)
• 1 Medium Onion, chopped

Boil chicken breasts until done (45 min). Reserve 1 cup of the chicken broth. Shred chicken and add broth to a 5-quart crock pot. Add all other ingredients to the crock pot (it will fill the pot) and cook on high for about 3-4 hours. Stir when needed.

*I really tend to use leftover chicken for this meal....or even leftover pork (like a pork roast).....if not, I would pouch the chicken which is just a fancy word for boiling it with seasonings lol.....like salt & pepper to start nothing fancy if ya don't want to and I usually use canned chicken broth lol to boil the chicken in lol and put that in with the chili.  I also drain all the canned things in the recipe....I like a thicker chili.....so this is something that you just have to know about yourself and play with.  :-D
Have fun & Happy Cooking!!!!  :-D