White Chicken Chili
1 boneless, skinless chicken breast
1 can Creamed Corn
1 (small) can Salsa Verde
1 chicken Bouillon cube
½ cup half & half
1 ½ tsp. Allspice
1 cup shredded Monterrey Jack or Mexican-Blend cheese
Boil chicken breast until tender.
Remove to plate; do not discard water.
When cool, shred with a fork into bite size pieces.
Reserve 1 cup of water in pan; add bouillon cube. Stir until dissolved.
Add creamed corn and Salsa Verde. Stir until blended.