Ingredients

1 cup low sodium chicken broth

1 cup chopped onion

2 tablespoons all-purpose

flour

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon hot sauce

1/8 teaspoon ground black

pepper

1 pound skinless, boneless

chicken breast, cut into

bite-sized pieces

3 (19oz) cans cannellini

beans, rinsed & drained

1 (15.5 oz) can low salt whole

kernel corn, drained

1 (4.5 oz) can chopped green

chiles

2 garlic cloves, minced

6 tablespoons preshredded

reduced fat Mexican blend

Monterey Jack, or cheddar

cheese

6 tablespoons reduced-fat

sour cream

2 tablespoons chopped cilantro

baked tortilla chips

(optional)

Preparation

  1. Combine first 13 ingredients in a slow cooker. Cover and cook on HIGH for 1 hour, reduce heat to LOW and cook 4 hours.

  2. Ladle 1 cup chili into each of 6 soup bowls. Top each serving with 1 tablespoon cheese, 1 tablespoon sour cream, and 1 teaspoon cilantro. Garnish with tortilla chips, if desired.