Chicken & White Bean Chili (Crock Pot)

• 3 boneless skinless chicken, cooked
• 1 lb great northern bean
• 1/2 cup taco seasoning (I make my own)
• 1 teaspoon cumin
• 1 (4 1/2 ounce) can green chilies, chopped
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (14 ounce) can chicken broth (OR 1 cup water with 1 teaspoon chicken base)
• 1 cup water
• 1/2 - 1 cup potato flakes, to thicken
• sour cream
• chopped green onion (optional)
• shredded monterey jack and cheddar cheese blend

1. Chicken should be cooked and shredded. I just boil mine the night before, & shred in the morning. Beans should soak the night before in a pot of water. Drain beans in the morning. Place chicken and rinsed beans in crockpot.
2. Add taco seasoning, cumin, chiles, condensed soup, water and chicken broth.
3. Mix well with wooden spoon.
4. Cover and cook on low for 8 to 10 hours.
5. Add potato flakes before serving to thicken.
6. Serve topped with sour cream, green onions, and cheddar/jack cheese.

chicken, great northern bean, taco, cumin, green chilies, condensed cream, chicken broth, water, potato flakes, sour cream, green onion, cheddar cheese blend

Taken from www.food.com/recipe/chicken-white-bean-chili-crock-pot-467459 (may not work)