WHITE CHICKEN CHILI 4 to 5 Whole Chicken Breasts [skin and bone ON] 4 Cups water or more just to barely cover the chicken Bring to a simmer, cook for about 25 to 30 minutes or until just done [do not overcook!]. KEEP the liquid you boiled the chicken in! If you are in a hurry, you can take the chicken out of the pan and put them in a separate bowl, then place the chicken breasts under running water until they are cool enough to handle. Remove skin and bone, discard. Shred the chicken with your fingers to make "strings" of chicken. Set aside. In a large stock pot, place 4 cups reserved chicken broth, add 4 chicken Knorr Bouillon cubes, bring to a simmer, add: 2 jars Mrs. Renfros Green Salsa [it has to be Mrs. Renfros'] they carry it at Kroger, I bought mine at the Hwy 82 store, but the Hwy 1 store will have more this week by Wednesday] Mrs. Renfro's has enough spice to it, the others are too mild. 2 to 3 LARGE packages frozen "Super Sweet White Frozen Corn" I used 3 to 4 pkgs. Be sure to use super sweet! 4 to 5 [or more] cans of white beans [you can use great northern, white cannellini beans, or any other "white bean" Bring this all to a boil, stirring so the beans do not scorch!, turn down heat or place in a crockpot. Add the chicken back to the chili. Cook until just heated through. You can adjust the reserved chicken broth to make the chili thinner or thicker...you can add more chicken bouillon to your taste... When ready to serve, add some chopped cilantro if you want to, add a dollop of sour cream to your bowl [you can even use more fresh salsa if you want to, because the sour cream cools the "heat" of the green salsa down quite a bit. Add crushed up tortilla chips! This freezes well, so you can put left overs into the refrigerator or freezer in serving size containers. ENJOY!