1 roast chicken from the Deli at your local supermarket – pulled from bone and shredded
(You can use cooked chicken breast if you like
or even canned chicken)

3 cans Navy beans (one of mine had jalapeños), drained and rinsed(I used Trappey’s brand – because they were out of Kroger ones)

2 cans whole kernel sweet white corn, drained (Kroger brand)

1 can cream style sweet white corn (Kroger brand)

2 cans (the small ones) diced chilies with liquid (Kroger brand)

2 cans chicken broth (Kroger brand)

1 packet McCormick seasoning for white chili (found with the seasoning packets – in Kroger they are by the canned tomatoes)

4 cubes Chicken Bouillon
2 tsp oregano
2 tsp cumin
2 tsp cayenne
1 Tbs chili powder
1 cup Monterey Jack Cheese
Garlic
Water

Combine all ingredients and heat through. Add water to desired consistency. Add cheese. The above spice and bouillon ratios are approximate as I don’t measure anything. So spice to taste, but watch the bouillon, it can be salty.

This is made up of several different recipes. One called for adding garbanzos (chick peas) or using cannellini (white kidney) beans or great northern instead of navy beans. Whatever works for you. You can also add or garnish with cilantro. One recipe called for a little lime juice

Recipe adapted by Kenneth Butler