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White Bean Chicken Chili
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Ingredients:
| 1 1/2 lbs Boneless Skinless Chicken Breasts |
| 2 15 oz Cans Great Northern Beans |
| 1 15 oz Can Hominy or Great White Corn |
| 1 Packet Taco Seasoning |
| 1 4 1/2 oz Can Chopped Green Chilies |
| 1 10 3/4 oz Can Condensed Cream of Chicken Soup |
| 1 14 oz Can Chicken Broth |
| 1/2 Cup Sour Cream, plus more for topping |
| Shredded Monterey Jack Cheese, for topping |
| Crushed Nacho Cheese Doritos, for topping |
Directions:
- In the bowl of a 5-6 quart slow cooker, add the thawed, raw chicken. Top with beans and corn (undrained).
- In a medium bowl, combine the taco seasoning, chilies, condensed soup, and chicken broth. Pour over the top of the other ingredients in the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours.
- Before serving, remove the chicken and shred it with forks, then return to the slow cooker.
- Add 1/2 cup Sour Cream and mix together.
- Serve with shredded cheese, crushed Doritos, and additional Sour Cream.
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