Slow Cooker White Chicken Chili (with hominy)

1 Lb. boneless, skinless chicken breasts

2 (15.5 oz.) cans great northern beans, drained

1 (15.5 oz.) can hominy, drained

1/2 large onion, diced (around 3/4 - 1 cup)

2 (14.5 oz.) cans chicken broth (I use low-sodium)

2 Tbl. taco seasoning, plus more, if needed

1 (4 oz.) can diced green chiles

1 (10.5 oz.) can cream of chicken soup

juice of 1 lime

2 Tbl. chopped fresh cilantro


For serving (optional):

Fritos

shredded cheese

sour cream

cornbread

chopped green onions


Place chicken in the bottom of a 6-quart slow cooker.  Top with beans, hominy and diced onion.  In a medium bowl, combine chicken broth, taco seasoning, green chiles, cream of chicken soup and lime juice.  Pour into slow cooker.  Cover and cook on low for 6-8 hours or until chicken is cooked through.  Remove chicken and shred.  Return chicken to slow cooker along with the chopped cilantro.  Stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve with desired toppings.  Serves: 5-6.