3 stalks celery, chopped
1 green pepper, chopped 1 onion, chopped6 cups chicken stock
2 cans Original Rotel (IF you like it spicier you can use hot)
2 cans white shoepeg corn
2 cans Cannelini Beans
2 cans White Northern Beans
salt and pepper to taste
Just cover chicken breasts with water, add celery, green pepper and onion; cover and simmer until chicken is tender. Remove chicken from pot and allow to cool. While chicken is cooling add chicken stock to the leftover water in the pan along with the rotel, corn, beans and salt and pepper. Shred chicken and simmer for 1 hour.
Even my kids love this (which is why I use the original rotel and not the hot)! You can serve it with a dollop of sour cream or a little shredded cheese.
