Ingredients
The following ingredients have 9 Servings
- 2 pounds frozen chicken breasts (I used 3 large boneless skinless chicken breasts)
- 2 yellow onions (chopped into 1/2" pieces)
- 6 cloves garlic (minced)
- 6 cups cooked great northern beans (or 4 cans)
- 2 cups frozen corn kernels
- 14 ounces chopped green chile (frozen green chili works as well)
- 3 cups water
- 1 tablespoon chicken base or bouillon (I used Better than Bouillon Chicken Base)
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 2 teaspoon cumin
- 2 teaspoon oregano
- 1½ cup sour cream
- ½ cup heavy cream
Instruction
- In a large crockpot (or a large stockpot on the stove), combine all ingredients EXCEPT for the sour cream and heavy cream. Stir a bit to combine the spices with all of the liquids and then cover with the lid. Simmer on low for 6-7 hours, just until the chicken is tender and can be easily shredded.
- When the chicken is cooked through, remove to a plate and shred with tongs, leaving it in bite-size chunks. Place the chicken back in the crockpot and turn off the slow cooker. Place the sour cream and heavy cream in a small bowl and add about 1/2 a cup of the soup broth. Whisk together until smooth. Pour the cream mixture into the rest of the soup and stir to combine. Serve immediately. Enjoy!
