November 21, 2010
1 lb. bag Great Northern Beans (soaked overnight, rinsed and drained)
2 cans (15 ounces each) of white corn, undrained
1/2 envelope taco seasoning (put the entire envelope in if you like it more salty)
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion
monterey jack cheese
Place chicken in a 4 quart slow cooker.
Top with beans and corn.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
Cover and cook on low for 8 hours.
Before serving, stir gently to break up chicken, then stir in the sour cream, cook for 30 minutes more.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.