White Chicken Chili
1 whole chicken, cooked and diced
1 whole onion, diced
2 cloves of garlic, minced
2 cans white beans, rinsed and drained
2 cans diced green chilis
2 c. frozen corn, thawed and drained
6 c. chicken stock
2 1/2 t. ground cumin
2 t. chili powder
salt and pepper to taste
2 c. shredded cheddar cheese
1/2 c. finely crushed tortilla chips
1. Put all ingredients, except for the cheese and tortilla chips into your slow cooker. Cook on low for 6-8 hours. (Or like I do for most slow cooker recipes, until I get home from work.)
2. During the last 30 minutes, stir in the cheese and crushed tortilla chips and heat until the cheese is melted and the soup has thickened.
3. Serve with your choice of guacamole, sour cream, salsa, cheese, and chips.