White Chicken Chili Judy's Foodies Style

                                                                       

Nothing is better on a cold day than a heaping bowl of White Chicken Chili! This Chili is full of Chicken, Beans, Potatoes, & flavor. White Chicken Chili will satisfy the hungriest person & please the finicky person too!

3 Pounds Boneless Skinless Chicken Breast or use Thighs is you like dark meat.

1, 32 oz. Can of Chicken Broth

Water to cover the Chicken

1 Large Can of Great Northern White Beans ( I believe it is about 48 ounces).

5 Medium White Potatoes peeled & chopped medium large chop.

1 Large Onion peeled Chopped medium large

1 Large Green Pepper seeded & chopped medium large chop

2 Packets of your favorite Taco Seasoning. I used Old El Paso  Original
1 Jar Chi-chi's Salsa 15 ounce

1, 8 oz. Block of cream cheese

2 Cups Monterey Jack Shredded Cheese
2 TBS Chopped Parsley or Cilantro ( I hate Cilantro so I use parsley)
Sour Cream to dollop, optional

Place chicken in a deep pot. Cover with just enough water to come up over the chicken. Simmer with lid on for about 45 minutes until chicken is completely cooked & starting to fall apart. Remove chicken from the pot & set aside to cool. Back into the pot add your chopped veggies, chicken broth, beans, & taco seasonings. Cook over medium heat simmering & stirring every 15 minutes or so to prevent sticking. Cook until potatoes are soft. As this cooks & chicken has cooled enough to handle shred the meat or cut into chunks, I do some of each. Once potatoes are cooked at the chicken back into the pot. Now stir in the cheeses & cook & stir until well blended & all the cheese is melted. Ladle up into heaping bowls of goodness & dollop the top with sour cream if you choose. This makes a big pot of chili & the leftovers are even better then next day! Serve with salad & hot crusty bread & or tortilla chips! SUPER GOOD!