The Very Best Slow-Cooked White Chili

• 3/4 lb boneless skinless chicken breast, cubed
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 1 1/2 cups water
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 1/4 cups frozen white corn
• 1 (4 ounce) can green chilies, chopped
• 1 -2 teaspoon chicken bouillon granule
• 1 teaspoon ground cumin
• 1 (8 ounce) container sour cream (Garnish)
• 1 cup white cheddar cheese, Grated (Garnish)

1. In a large skillet, saute chicken, onion and garlic in oil until onion is tender.
2. Transfer to a slow cooker. Stir in the remaining ingredients.
3. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
4. Serve in bowls and top with cheese and a dollop of sour cream.
5. Enjoy!

boneless skinless chicken breast, onion, garlic, vegetable oil, water, cannellini beans, garbanzo beans, frozen white corn, green chilies, chicken bouillon granule, ground cumin, sour cream, cheddar cheese

Taken from www.food.com/recipe/the-very-best-slow-cooked-white-chili-192229 (may not work)