You will also need:
1 Tbl olive oil           
3 1/2 cups chicken broth
1 can (4 oz) chopped green chilies
1 C shredded monterey jack cheese

1 lb chicken breasts (cut in 1” cubes)
Chopped jalapeno pepper, optional
3 cans (14 1/2 - 15 oz) great northern beans, drained (mash one can of beans in a bowl)

Directions: Over medium heat, saute chicken in olive oil until lightly browned.  Add seasoning packet, cook 1 minute.  Add broth and chilies; bring to a boil.  Reduce heat to low, add beans.  Simmer for 30 minutes. Top with cheese and peppers

***Alice R from Texas adds frozen artichokes and a squeeze of lemon with our White Chicken Chili Seasoning. YUM!

For a vegetarian twist, use portabella (4-6 large cap) mushrooms and vegetable broth