6 boneless/skinless chicken breasts
extra virgin olive oil (EVOO)
3 cloves garlic
1 large onion, chopped
1 sprig rosemary
1-2 large chilies (or hot peppers of your choice)
2 (16 oz. ea.) cans chicken broth
2 cups milk (or 1 cup half & half)
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can great northern beans, drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can navy beans, drained
1/2 (12 oz.) jar chunky salsa (your favorite)

Fry chicken breasts in olive oil, garlic, onion and rosemary until brown. Cut into cubes or into strips, whichever you prefer. Add peppers or chilies to chicken pan along with 1/2 of the chicken broth. De-glaze the pan and heat to a boil.

In a blender mix milk and cream cheese until smooth. In a large pot add remaining can chicken broth, chopped browned chicken, beans, milk/cream cheese mixture and salsa. Bring to low boil.

Add to large pot peppers and herbs from chicken pan. Cook pot on low to medium heat for about an hour or so. The longer you let it simmer the better it is. If it is too thick add more broth or milk (depending on if you just want to thin it or keep the rich taste.)

Submitted by: Addams Family Farm