Chicken Chili

1 1/4 lbs boneless skinless chicken (1-2 chicken breasts)

1/2 cup sour cream or plain Greek yogurt

14 oz can chicken broth or (2 cups water with 2 tbs chicken bouillon)

4 1/2 oz can chopped green chilies

30 oz can navy beans, drained and rinsed (or black beans)

15 oz can hominy or white corn (with cayenne peppers is good)

1 1/4 oz envelope taco seasoning or (3-4 tsp taco seasoning)

10 3/4 oz can condensed cream of chicken soup

Monterey Jack (or cheddar) cheese, grated, to serve

Cilantro to serve (optional)

Put the chicken in a 4-quart crockpot, topped with the corn and beans

Combine the chilies, taco seasoning, chicken broth, and chicken soup in a bowl and pour this over the ingredients in the crockpot

Cover and cook on low for 8-10 hours

Stir before serving to break up the chicken and stir in the sour cream

Serve with cilantro and grated cheese on the side with chips or crusty bread

*For faster prep time, use precooked or canned chicken and heat chili up on the stove. Doubling requires more than one standard size crock pot.