Crockpot White Chicken Chili

• 3 whole Raw Chicken Breasts, Cut Into Bite-sized Pieces
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 2 cans (15 Oz. Size) White Beans, Drained
• 1 can (15 Oz. Size) Pink Beans (Pinquitos)
• 2 cans (4 Oz. Size) Diced Green Chiles
• 1 cup Frozen Corn
• 2 cups Chicken Stock
• 1 whole Jalapeno, Minced
• 2 teaspoons Ground Cumin
• 1 teaspoon Chipotle Chili Powder
• Salt And Pepper, to taste
• 2 cups Shredded Pepper Jack Cheese
• 1/2 cups Finely Crushed Tortilla Chips

1. Throw all of the ingredients, except for the cheese and the tortilla chips, into your slow cooker.
2. Cook on Low for 6-8 hours. During the last 30 minutes, stir in the crushed tortilla chips and the shredded cheese and heat until the cheese is melted and the chili has thickened.
3. Serve with guacamole, sour cream, salsa, chips, or whatever else you think sounds good!
4. ***Recipe updated on 1/18/11! I just realized that I left the corn out of the recipe - it's in the picture! Oh and upped the spice level since that seems to be an across-the-board comment!***

chicken breasts, onion, garlic, white beans, beans, green chiles, chicken, ground cumin, chili powder, salt, pepper, tortilla chips

Taken from tastykitchen.com/recipes/soups/crockpot-white-chicken-chili/ (may not work)