30ouncescanned Great Northern Beansdrained and rinsed
15ouncescanned corndrained
2teaspoonscumin
2teaspoonschili powder
1teaspoonsaltmore to taste
1teaspooncracked pepper
1cupheavy cream
Instructions
Add everything but the heavy cream to the slow cooker and stir to combine.
Cover and cook on low for 8 hours or high for 4 hours, until the chicken easily shreds with a fork.
Remove the chicken from the slow cooker and shred with a fork.
Return the chicken to the slow cooker along with the heavy cream. Stir to combine.
Cover and cook on high for 10 minutes to warm the cream.
Stir well and serve with desired toppings.
Notes
We like a little spice in our chili so we add one jalapeno. You may use more, less, or none depending on your preferences.We top our white chicken chili with sliced avocado, tortilla strips, and fresh cilantro. Other options include sliced jalapenos, sour cream, and shredded cheese.