WhiteChickenChili

Like all recipes, you can tweak this to make it as spicy as you like. I prefer mild, so the recipe will reflect that.

2lbs boneless, skinless chicken breasts
1 large can chicken broth
2 cans chopped green chilis
1 can cream of chicken soup
milk
sour cream
1 large yellow onion
1 yellow bell pepper
1 orange bell pepper
1 jar sweet cherry peppers
1 can red navy beans
1 small can corn
shredded monterey jack cheese
tortilla chips
pepper
chili powder

Brown chicken. In seperate skillet, dice and sautee bell peppers and onion. On another burner start soup stock. Pour chicken broth, cream of chicken soup, chopped green chilis, sweet cherry peppers, pepper and chili powder to taste.
After onions and peppers are sauteed and chicken has browned and been cut up and all has been added to chili, simmer for awhile. After you feel it's been simmered enough, add corn and beans. Then add milk and sour cream to taste.
As soon as everythings hot, it's ready to eat. You'll enjoy a delicious chili, sans anything tomato yet full of color with the yellow and orange peppers, the yellow corn and the red navy beans. The longer it all cooks together, the paler the vegis will get hence adding them at the very end.
You've already let everything else marry together whilst it was simmering, now you'll have a couple different flavors outside the stock chili flavor.
Serve just like the spicy chicken tortilla soup. crumble tortilla chips into soup, sprinkle with cheese. Eat up.

Finn