Award-Winning White Chicken Chili

Ingredients

• 1 can chicken broth , 14 ounce
• 1 can condensed cream of chicken soup , 10.5 ounce
• 1 can chopped green chile peppers , 4 ounce
• 1 package taco seasoning , 1.25 ounce
• 1.25 pounds skinless , boneless chicken breast
• 2 cans great northern beans , 15 ounce
• 1 can white corn , 15 ounce
• 0.5 cups sour cream
• 0.5 cups shredded pepper Jack cheese , or to taste

Instructions

1. 1

   Gather the ingredients.

2. 2

   Layer chicken, great northern beans, and corn in a slow cooker.

3. 3

   Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.

4. 4

   Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. 5

   Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.

6. 6

   Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.