Ingredients:

• 2 large chicken breasts
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp course ground black pepper
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1 15oz can of corn, drained
• 2 cans northern beans, drained and rinsed
• 2 4oz cans green chilies, drained
• 24oz chicken broth
• 1/2 c half and half
• optional: sour cream and chopped cilantro

Instructions:

1. In a small bowl, mix the chili powder, cumin, pepper, salt, and cayenne pepper and set aside.  
2. Place chicken breasts in the bottom of the slow cooker and sprinkle the spice mix to cover the chicken breasts. 
3. Add the onion, beans, corn, garlic and green chilies to the slow cooker. Pour in the chicken broth and gently stir to combine. 
4. Cook on low for 6 to 8 hours. Then, shred the chicken (I take mine out and shred it with forks then put it back in the slow cooker). Add the half and half, gently stir and cook for another 15 to 30 minutes on low. 
5. Season with salt and pepper and optional to top with sour cream (a must for me!) and cilantro.