Ingredients

The following ingredients have 7 Servings
  • 3-4 boneless skinless chicken breasts, uncooked
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • dash of cayenne pepper
  • 14.5 ounce can chicken broth
  • 4.5 ounce can chopped green chiles
  • 15 ounce can white corn, drained
  • 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 teaspoon Better Than Bullion chicken base
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 cup sour cream

Instruction

  • Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
  • About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
  • Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
  • Pour sauce into crockpot and mix to combine.
  • Add sour cream and mix.
  • If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.
  • Let the chicken chili cook on low 1 more hour if you can.