- 3–4 boneless skinless chicken breasts, uncooked
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- dash of cayenne pepper
- 14.5 ounce can chicken broth
- 4.5 ounce can chopped green chiles
- 15 ounce can white corn, drained
- 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon Better Than Bullion chicken base
- 1/4 teaspoon white pepper
- 1/2 teaspoon seasoned salt
- 1/2 cup sour cream
- Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
- About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
- Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
- Pour sauce into crockpot and mix to combine.
- Add sour cream and mix.
- If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.
- Let the chicken chili cook on low 1 more hour if you can.