3 cooked and chopped chicken breasts, or 2 large cans white chicken
2 cans cream of chicken soup
2 cans navy or cannellini beans
1 10 oz can of rotel tomatoes
2 cans shoepeg corn (or one white and one yellow sweet corn)
16 ounces Velveeta cheese
2 soup cans water
Drain beans, corn, and chicken
Add chicken, cream of chicken soup, beans, corn, and tomatoes to a large pot
Add 2 cans of water and cubed Velveeta cheese
Heat on low and stir until cheese is melted
Serve over crushed tortilla chips
Source: Stacey