Crock Pot White Chicken Chili

I love this recipe for White Chicken Chili.  For one, it's cooked in the crock pot.  Second, it has enough zing to satisfy Keith and Anna (we ladle on sour cream and cheese to mellow the heat for me and the boys).  Third, Aldi currently has green and jalapeño peppers in stock and on sale!  (In fact, all the ingredients, including the spices ($.99 for big bottles) are available at Aldi.)

I have the luxury of staying at home during the day, so I prepare the ingredients for this crock pot chili in the morning.  However, you could easily prep the night before, plug in, and press start before leaving for work.  Enjoy!

Crock Pot White Chicken Chili

3 (15 oz) cans Great Northern Beans, drained and rinsed

1 can corn, drained (optional)
1 lb chicken breast, cooked and diced (or shredded)
1 cup chopped white or yellow onion
1 1/2 cups chopped yellow, red, and/or green peppers
2-3 jalapeño peppers, stemmed, seeded, and finely diced
2 garlic cloves (or 1 heaping Tbsp chopped garlic from a jar)
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
3 1/2 cups chicken broth
sour cream
shredded cheddar cheese
tortilla chips

Combine all ingredients, except sour cream, shredded cheddar, and chips in slow cooker.  Cover and cook on low 8-10 hours.  Ladle into bowls and top with sour cream, cheese, and chips.