White Chili

Everyone has "their version" of chili that they make, and quite honestly, I prefer a vegetarian chili myself. However, this recipe came to me quite early on in our marriage from my twin sister, Jeni, from her in-laws, and I have preferred this version ever since! It's rich and "homey" enough to bring comfort and satisfaction on any cold day- or anytime you want chili! Oh, and by the way, it's pretty easy!

• 1 29 oz can green enchilada sauce
• 5 15 oz. cans small white beans (or great northwestern beans)
• 1 26 oz can cream of chicken soup
• 1 4 oz can green chilies, drained
• 1 lb. Monterrey jack cheese, shredded
• 4 chicken breasts, cooked and diced OR 1 pint sized jar canned chicken, crumbled
• water to desired thickness

Just combine all ingredients in a large pot. Cook on medium heat until warmed through. You can freeze any leftovers (if you have any) or eat the more lunch the following day like I do.