White Chili with Chicken

• 3 15 ounce cans Great Northern Beans, drained
• 3 15 ounce cans White Kidney Beans, drained
• 1 15 ounce can Black Beans, drained
• 1 15 ounce can Whole Kernel Corn, drained
• 64 oz Chicken Broth
• 1 Water as needed
• 1 medium Onion, chopped
• 2 clove Garlic, minced
• 4 cup Chicken Breast, boiled and shredded
• 2 cup PepperJack Cheese, cubed
• 2 Fresh Jalapenos, seeded and chopped
• 2 4 ounce cans Mild Green Chilis, chopped
• 2 tsp Cumin, ground
• 1 1/2 tsp Cayenne Pepper
• 8 oz Creamed Cheese
• 1 bag Corn Chips, Black Bean

1. After cooking and shredding chicken, combine all of the above ingredients (except for cheeses) in a 6 quart or larger pot.
2. I used my large crock pot.
3. Cover and simmer for a minimum of one hour.
4. Cook longer for a thicker chili.
5. Add the creamed cheese and stir until chili looks white and not clotted.
6. Bring temperature of chili back to hot after adding creamed cheese.
7. Add a few PepperJack cheese cubes and a few black bean corn chips to your bowl when you serve it.
8. Any kind of corn chips will work.
9. I prefer the black bean chips for a Southwestern color and flavor.

beans, kidney beans, black beans, kernel corn, chicken broth, water, onion, clove garlic, chicken, pepperjack cheese, fresh jalapenos, green chilis, cumin, cayenne pepper, cheese, corn chips

Taken from cookpad.com/us/recipes/355250-white-chili-with-chicken (may not work)