Lillian's White Chili

3 chicken breasts, cubed

1 large onion, diced

2 cans northern beans, drained

2 cans cream of mushroom soup

2 cans white shoepeg corn, drained

1 can chicken broth

1 can Rotel

1 lb Velveeta, cubed

1 Tbsp butter

Saute onion with chicken in butter.  Once chicken is cooked through, add the rest of the ingredients and cook until cheese is melted. 

Serve with tortilla chips or warm tortillas.