Creamy Cheesy White Chicken Chili
- 2 cans (15 Oz. Size) White Northern Beans
- 2 cans (15 Oz. Size) Corn
- 2 cans (15 Oz. Size) Diced Tomatoes, Or 2 Whole Tomatoes, Diced
- 2 cans (4 Oz. Size) Chopped Green Chilies
- 1 cup Water Or Chicken Broth
- 1/2 teaspoons Black Pepper
- 2 envelopes (about 1 Oz. Packet) White Chicken Chili Seasoning
- 1-1/2 pound Boneless, Skinless Chicken Breasts, Cooked (can Also Use A Rotisserie Chicken)
- 8 ounces, weight Cream Cheese, Softened
- 1 cup Shredded Cheddar Cheese
- Drain the beans and corn, then place all ingredients except for the cheddar cheese in a crockpot. Put the lid on and cook on low for 4-5 hours. Stir occasionally. Towards the end of cooking time, stir in the cheddar cheese (I just eyeball it, about 1-2 cups) and allow the cheese to melt.
- Note: This dish also works really well made on the stove top, and is super fast to make. Just throw everything in a big pot and heat up. To save even more time, use a rotisserie chicken instead of having to cook your chicken.
white northern beans, corn, tomatoes, green chilies, water, black pepper, white chicken, chicken breasts, weight cream cheese, cheddar cheese
Taken from tastykitchen.com/recipes/soups/creamy-cheesy-white-chicken-chili/ (may not work)