1 lb chicken, diced
2-15 oz can chicken broth
2 lg (or 4 sm) cans cream of chicken soup
1 lb velveeta cheese, cubed
2-8 oz pkg cream cheese, cubed
2-15 oz cans white northern beans, drained
1-4.5 oz can green chiles
Cook diced chicken in butter in 6 quart pot until white.
Add chicken broth, bring to slow boil and let cook 10-15 minutes.
Wisk in soup. Heat through.
Wisk in cheeses, stirring constantly until melted.
Add beans, and heat through.
Add chiles to taste. I only add about .5 a can because I'm not a fan of super spicy foods, but feel free to add more. Just remember - the longer the soup sits, the longer the chiles have to develop and the hotter the soup will be.
Top with sour cream if desired, and enjoy! :)