No reason to reach for a can of chicken chili in the pantry; a soul-warming soup is exactly what you need.  Try this delicious family favorite made easily in the slow cooker. Serve it with tortilla chips for crunch.

Ingredients

• 1½ pounds chicken breast
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1½ cups chicken stock
• 4.5 ounce can chopped green chiles
• 2 cups corn (white is preferred)
• 2 (15.5) ounce cans white Cannellini beans, drained
• 2 cups chopped onions
• 3 tablespoons butter
• 1 cup Half and Half Cream (light cream)
• 4 ounces cream cheese
• ½ cup sour cream
• ½ cup chopped cilantro, if desired
• 1½ cups shredded Pepper-Jack cheese

Instructions

1. Place chicken breasts in the slow cooker.
2. Add the chili powder, cumin, garlic powder, chicken stock, green chiles, corn, beans, and onions.
3. Cook on low for 7 hours.
4. An hour before serving, heat the butter, half and half, cream cheese, and sour cream in a saucepan, whisking until smooth.
5. Shred the chicken in the slow cooker with two forks.
6. Add the cream mixture to the chicken mixture in the slow cooker, and cook on low for about 1 more hour.

Sprinkle with cilantro and pepper jack to serve.