1 ½ lbs uncooked chicken breast
2 – 15oz cans of white beans (drained and rinsed)
1 – 15oz can white corn (drained and rinsed)
1 – 14oz can diced tomatoes (drained and lightly rinsed)
½ onion finely chopped
1 envelope of McCormick White Bean Chili mix (or 1 Tbsp Chili powder, 1 tsp Cumin, 1 tsp dried oregano)
1 or 2 – 4oz can green chilies
1 can cream of chicken soup (or ½ cup sour cream)
2 cups chicken broth
Spray your crock pot with non-stick cooking spray and place the chicken breast on the bottom.
Top your chicken with the onions, beans, corn, and tomatoes
In a bowl combine White Bean Chili mix (or spices) with green chilies, cream of chicken soup, and broth. I used a whisk to help break up the creamy soup.
Once mixed together well add the liquid to your crock pot and give everything a good mix while trying to leave the chicken at the bottom.
Cover and cook on LOW for 8-10 hours
Before serving the chili use a potato masher (or forks) to break up and shred the cooked chicken. This will help to thicken up the chili also.
Serve into dishes and top with grated cheese, sour cream, cilantro or tortilla chips.