Cream Cheese Chicken Chili

Ingredients

• 2 pounds skinless, boneless chicken breast halves
• 3 cups water
• 1 medium green bell pepper, chopped
• 3 stalks celery, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon seasoned salt
• 1 teaspoon dried oregano
• 1.5 (16 ounce) cans great northern beans, rinsed and drained
• 1 (8 ounce) jar salsa
• 1 (4 ounce) can chopped green chile peppers
• 1 (8 ounce) package cream cheese, cubed
• 1 (8 ounce) package Monterey Jack cheese, cubed

Steps

1. Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
2. Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.