1 thawed whole fryer chicken
3 cans beans, drained and rinsed (I used 1 black and 2 great northern)
1 cup shredded cheddar cheese
1/4 cup heavy whipping cream
1 can diced green chiles
1 packet McCormick's White Chicken Chili seasoning
1 chicken bouillon cube
Rinse and pat dry chicken. Place in stock pot.
Fill stock pot with water, until chicken covered.
Add bouillon, bring to boil, then cover and reduce to simmer for 1 hour.
Using slotted scooper and tongs, remove chicken and place in large bowl.
Bring stock back to boil.
Let chicken cool ~15 minutes, then debone and set aside meat. Give liver and other edible parts to a friendly dog.
Combine 2 Tbsp cornstarch (more or less for desired consistency of soup) and 1/4 c cold water and mix with fork until completely dissolved. Add to stock and stir through.
Reduce heat, and continue to simmer stock on low, uncovered.
Add chicken, beans, cheese, whipping cream, chiles and seasoning- stirring frequently for 5 minutes, or until cheese is melted.
Serve with sour cream and tortilla chips if desired- Enjoy