White Chicken Chili
4 lbs uncooked skinless, boneless chicken breast tenders, cut into chunks
3 (15 oz each) cans Northern beans, drained
2 (10.5 oz each) cans condensed cream of chicken soup
2 (15 oz each) cans corn
2 cups chicken broth
4 small onions, chopped
8 garlic cloves, minced
4 tsp oregano
2 1/2 tsp cumin
1 tsp Tobasco sauce
6 TB flour
salt and pepper to taste
Shredded cheddar for garnish, optional
Combine all ingredients (except salt/pepper) into large slow cooker.
Mix well to incorporate.
Cover and cook on low for about 4 hours or until chicken is no longer pink and onions are soft.
Season with salt and pepper to taste.
Turn slow cooker to “warm” setting, and keep warm until ready to serve.
If desired, garnish with shredded cheddar. Serve with bread, chips, or corn muffins.