Crockpot White Chicken Chili

This chili is more like a Mexican White Chicken Chili but it isn't spicy.  I made it for a luncheon for work and it was everyone's favorite...

White Chicken Chili

When you serve this chili you can add shredded cheese to the top and/or sour cream.  Tortilla chips are great to dip in it as well.  This picture doesn't show the cheese melted but that is how everyone ate it.  The picture was actually taken of the chili when it was cold.  There is a slightly different look to it (darker color) when it is hot.
This was awesomely delicious!!!
On a side note...  This recipe can be doubled by using twice as much of everything.  It makes a lot as is but I was trying to feed about twenty people (or more).

Ingredients:
1 1/2 lbs. uncooked chicken breast cut into 1-2 inch pieces
2 - 15 oz. cans of Northern Beans (I used the chili version) drained
1 - 15 oz. can of corn, drained
1 onion chopped ( I used a vidalia)
1 clove garlic finely chopped
1 package taco seasoning (or 3 tbs. if you buy it in bulk)
1 -7 oz. can of chopped green chilies
1 can of cream of chicken soup
1 - 14oz. can of chicken broth

Directions:
Place the chicken in the bottom of the crockpot.  Add beans, corn, and onion.  Combine the next five ingredients in a bowl and then pour over the top.  Cover and cook on low for 8 to 10 hours  or 4 1/2 to 5 hours on high.
Before serving, stir well to break the chicken apart (it likes to clump when cooking it in a crockpot).
Serves approximately 8 to 10 people.