White Chicken Chili/Soup

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This is a really good soup - if you like soup at all. Two of my kids are super picky and don't like to eat anything "colored" like tomatoes or green chilies. After painstakingly removing them from their bowls (sigh) they liked it just fine. Well, maybe it took a little bribing with a chocolate after dinner. But a Mom's gotta do what a Mom's gotta do. ;)  The rest of my kids are more "normal" eaters and each had seconds.  The husband?  Couldn't get enough of this soup! (Though he did add some nasty hot sauce to it.  Blech.)

1 1/2 lb. uncooked chicken breast
32 oz. chicken broth
1 10 oz. can diced tomatoes with green chilies (Rotel)
1 4.5 oz. can green chilies
2 11 oz. cans mexicorn
1 15 oz. can white or great northern beans
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. chili powder
8 oz. cream cheese

Garnish

shredder cheese
sour cream
chopped onion
tortilla chips


Directions:

1) Cut chicken into bite-size pieces and place in slow cooker
2) Rinse and drain beans, add to slow cooker
3) Add all other ingredients except cream cheese and garnish ingredients
4) Simmer in slow cooker for 5 hours on Low, or 3 hours on High
5) Microwave cream cheese for 60 seconds on a plate, to melt slightly. Add to slow cooker and stir well. I had to use a wisk to get it to blend in well.
6) Serve with your favorite garnishes!