2lbsfrozen chicken breastsI used 3 large boneless skinless chicken breasts
2yellow onionschopped into 1/2" pieces
6cupscooked great northern beansor 4 cans
2cupsfrozen corn kernels
1 1/2cupschopped roasted green chilifrozen green chili works as well
1tablespoonchicken base or bouillonI used Better than Bouillon Chicken Base
1teaspoonfreshly ground black pepper
1 1/2cupsour cream
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!
Chicken, White Bean and Green Chile Corn Chowder https://barefeetinthekitchen.com/chicken-white-bean-and-green-chile-corn/