Ingredients:

• 1/2 diced yellow onion
• 2 cloves minced garlic
• 28oz chicken broth
• 4oz diced green chilis
• 30oz white beans (cannellini or Great Northern)
• 14oz sweet corn
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 4 chicken breasts (you can use rotisserie chicken as well here)
• 3/4 cup heavy cream
• Salt and pepper to taste

Topping Ideas:

• Sour cream or plain Greek yogurt
• Shredded cheddar cheese
• Chopped cilantro
• Crushed tortilla chips
• Sliced avocado
• Hot sauce
• Sliced jalepenos

Crockpot Instructions

1. Add all main ingredients except heavy cream to a crockpot. Cook on low 4 hours, or until chicken easily shreds apart.
2. Shred chicken
3. Slowly mix in heavy cream and cook on low another 30 mins.
4. Serve with your choice of toppings

Stovetop Instructions

1. Add your choice of oil to a large Dutch oven or stock pot.
2. Cook chicken breast on medium high until it reaches 160 degrees.
3. Remove chicken and let rest.
4. Add onion to pot and sauté until translucent.
5. Add in garlic and sauté 1-2 mins until fragrant.
6. Lower heat to medium low and stir in spices, beans, corn, and chilis.
7. Add in chicken broth and bring to a simmer for 20 mins.
8. Add in shredded chicken.
9. Slowly stir in heavy cream. Cook an additional 10 mins.
10. Serve with your choice of toppings.