White Chicken Chili
INGREDIENTS: 1 1/4 pounds skinless, boneless chicken breast
2 (15 ounce) cans great Northern beans
1 (15 ounce) can white corn
1 (14 ounce) can chicken broth
1 (10.5 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chile peppers
1 (1.25 ounce) package taco seasoning
1/2 cup sour cream
1/2 cup shredded pepper Jack cheese, or to taste
Layer the beans and corn on the bottom of the slow cooker pot.
Place the chicken on top of the beans and corn.
In a medium bowl, stir together the chicken broth, chicken soup, green chile peppers, and taco seasoning.
Pour the broth mixture over the chicken in the slow cooker pot.
Put the lid on and cook on low for eight to ten hours. Check the chicken’s internal temperature after eight hours (it should be over 165 degrees when cooked).
When the chicken is cooked, stir in the sour cream and shredded cheese, leaving the cheese to melt for three to five minutes.
Serve in a bowl with a big piece of cornbread.