Chicken Enchilada Chili

16 oz. white beans (or 4 cans precooked white beans)
6 cups water
3-4 chicken breasts
29 oz. can green enchilada sauce
26 oz. can cream of chicken soup
6 oz. can diced green chilis
1 1/2 lbs. grated jack cheese

Soak and rinse beans then add everything but soup and cheese. Once beans are soft add soup and cheese. Remove chicken, shred it and then put it back in. Add soup and cheese. Serve with tortilla chips and shredded cheese.

Hint: Dry beans are not my friend so I use canned beans. I drain and rinse them. I cook the chicken in the 6 cups of water. Once it is cooked I remove it, shred it, and then put it back in. I add the rest of the ingredients and cook until hot. I think it tastes the same and takes significantly less time. However, this meal is meant to help use your food storage so it is a dry bean recipe.