| | Directions |
- Put water, chicken breast, bouillon, and pepper in pan. Boil until chicken is done.
- Take chicken out and set aside; cool stock.
- In the olive oil, sauté the chopped onion, garlic, and green chilies until onions are tender.
- Mix in cut chicken breast, continue to sauté for 10 minutes.
- Combine the chicken stock, 48 oz. jar Great Northern beans, ground cumin, taco seasoning, salsa, and cream of chicken soup. Put this in a large slow cooker.
- Add the sautéed ingredients to the slow cooker. Cook on low for 5 hours.
- To serve garnish with a dollop of sour cream.
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Prep Time: 30 minutes
Cook Time: 5 hours
Container: Large slow cooker
|  | | Ingredients | | - | | 6 cups water |
| - | | 1 pound skinless chicken breast, cut into bite-size pieces |
| - | | 1 teaspoon chicken bouillon |
| - | | pepper |
| - | | 2 tablespoons olive oil |
| - | | 1 onion, chopped |
| - | | 2 tablespoons garlic, minced |
| - | | 4 ounces chopped green chilies |
| - | | 48 ounces Great Northern beans |
| - | | 1/2 teaspoon ground cumin |
| - | | 1 package taco seasoning |
| - | | 16 ounces salsa |
| - | | 10 ounces cream chicken soup |
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