Ingredients
2 lbs chicken thighs or breast
1 onion, diced
3 cloves garlic, minced
1 1/2 cups chicken broth
2 (15oz) cans great northern beans, undrained
1 (15oz) can white corn, drained
1 (1 1/4oz) packet of taco seasoning
1 (4 1/2oz) can of chopped green chilies, undrained
1 (10 3/4oz) can condensed cream of chicken soup
1 cup sour cream
shredded monterey jack cheese for topping
fresh jalapeno for topping for the ones that like a little more heat
Instructions
Throw everything in the slow cooker except the sour cream and cheese. Cook on low 6-8 hours and stir in the sour cream before serving. Top with cheese and fresh jalapenos if desired ;-)
FREEZER MEAL DIRECTIONS
Place all ingredients in a gallon sized freezer bag except for sour cream and toppings. Label with name and date and any additional instructions or notes. When ready to cook: Allow it to thaw for 24 hours in the fridge. Cook in slow cooker for 6 to 8 hours. Stir in sour cream before serving. Top with cheese and fresh diced jalapenos if desired. Enjoy!