White Chicken Chili

• 1 (14 ounce) can chicken broth
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (4 ounce) can chopped green chile peppers
• 1 (1.25 ounce) package taco seasoning
• 1 ¼ pounds skinless, boneless chicken breast
• 2 (15 ounce) cans great northern beans
• 1 (15 ounce) can white corn, drained
• ½ cup sour cream
• ½ cup shredded pepper Jack cheese, or to taste

Directions

1. Gather the ingredients.
2. Layer chicken, great northern beans, and corn in a slow cooker.
3. Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.
4. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
6. Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.