Ingredients

• 2 pounds skinless , boneless chicken breast halves
• 3 cups water
• 1 medium green bell pepper , chopped
• 3 stalks celery , chopped
• 1 small onion , chopped
• 2 cloves garlic , minced
• 1 teaspoon seasoned salt
• 1 teaspoon dried oregano
• 1 ½ , 16 ounce
• 1 , 8 ounce
• 1 , 4 ounce
• 1 , 8 ounce
• 1 , 8 ounce

Instructions

1. 1 Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
2. 2 Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.

Nutrition per serving