Crock Pot Cheesy Chicken Chili

• 1 onion, diced
• 2 cups chicken stock
• 1 lb chicken breasts, cut into large chunks
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 - 15 oz cans white beans, drained
• 1 can diced tomatoes (you can use one that has hot peppers in it for more heat) (optional)
• 1 - 15 oz can corn, drained (optional)
• 1/2 lb Velveeta Queso Blanco (white Velveeta, but you can use the regular one too) diced
• 1 cup bacon bits
• 2 tbsp cilantro (optional)

1. In a crockpot on high heat add in the diced onions, chicken, stock, cumin and chili powder
2. Allow to cook 5 hours then using a fork shred the chicken into smaller pieces
3. Add in the beans, tomatoes and corn and cook for another hour
4. Stir in the Velveeta and cook for 30 minutes to allow it to melt completely, stir well to combine
5. Add in the bacon bits and cilantro, stir well the serve with cornbread!
6. SOURCE The Biker Chick's Kitchen

onion, chicken stock, chicken breasts, ground cumin, chili powder, white beans, tomatoes, corn, regular, bacon bits, cilantro

Taken from www.epicurious.com/recipes/member/views/crock-pot-cheesy-chicken-chili-53074831 (may not work)