Prep Time: 10 min, Cook time: 5 hours

Ingredients

1 Rotisserie chicken or 1lb boneless skinless chicken breast

• 1/2 yellow diced onion
• 2 cloves of garlic
• 24 oz chicken broth
• 3-4 cans of great Northern beans (not drained)
• 2 4oz cans of green chiles (I use one mild and 1 hot)
• 1/2 can of whole kernel corn 15oz (you can use the whole can, but I prefer half)
• 1 tsp salt
• 1/2 tsp of pepper
• 1 pack of dry Hidden Valley Ranch mix
• 1 pack of taco seasoning
• 1 small handful of fresh cilantro
• Optional: 4oz reduced fat cream cheese
• Optional: 1/4 cup of half and half

Toppings (Optional):

•  Sliced avocado
• Fresh cilantro
• Sliced jalapeños
• Shredded cheese/ sour cream

Method

1. Shred Rotisserie chicken and add to the bottom of the crock pot or frozen chicken breasts.
2. Top with all the seasonings (Dry ranch mix and taco seasoning, etc.)
3. Top with diced onion, beans, chiles corn, broth, and cilantro. Stir.
4. Cover and Cook on low for 2 hours. If you did not use rotisserie chicken remove chicken after 3 hours and shred, and return to the crock pot. Add cream cheese/ half and half if you are using it.
5. Cook on low for another 2-3 hours.
6. Add toppings and serve!