Men will put anything in their mouths... except vegetables.

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

Sour cream

Corn chips

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.

Add chicken and Allspice.  Simmer until slightly reduced (about 10 minutes). 

Add half & half and shredded cheese.  Stir until blended.

Serve with a dollop of sour cream and a handful of crushed corn chips on top.

(I also like to add a sprinkling of the shredded cheese on top to make it look a little more "gourmet".)

Serves 2 – 4.

If the chili is too spicy for your taste buds just add a little more half & half to cool it down.  (You can also use 1/2 can of Salsa Verde and gradually increase to taste.)  If you are looking to kick up the heat, use Pepper Jack cheese in place of the milder shredded cheese.