Cindys Cheesy Chicken Chili

• 4 large chicken breasts...boneless, skinless
• 1 carton chicken broth
• 1 quart half and half
• 4 can white kidney beans
• 3 can green chilis (cans are small)
• 1 box Velveeta type cheese...mexican style is very good, makes it a little spicy but you can use eather, I used half of each kind in the chili thats in the picture also used 1 can red beans because I was short a can...still good
• 2 envelope white chili mix, or chili -0 is good too

1. Boil breasts in chicken broth for about 20 mins....remove chicken and when cooled dice in small bite sized peices...also cut the block of cheese in to pices that will melt easily
2. Add half and half to hot broth, keep fire on lower setting as not to bring it to a boil.
3. Add cheese and chicken back into pot...stir until cheese is melted...add chilis, beans (drained) and packs of white chili powder or chili-0.
4. Cook on low for a hour or so, stiring occasionally.
5. This is a recipe that I play with all the time...sometimes I add chili pepper flakes to spice it up but if you use the mexican Velveeta its spicy enough.Do not add salt...theres enough in the spice packets.
6. When I serve it I crush up plain Dorito type chips and sprinkle them in while eating...yummy

chicken breasts, chicken broth, white kidney beans, green chilis, type cheese, white chili mix

Taken from cookpad.com/us/recipes/362304-cindys-cheesy-chicken-chili (may not work)