White Chili with Chicken

1 large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 (15-ounce) cans white kidney or navy beans, drained and rinsed
3 to 4 cups diced uncooked chicken
1 can of corn kernels
1 (7-ounce) can diced green chilies
2 cups chicken broth, plus more for thinning, if desired
1/4 teaspoon salt
Pepper
3 to 4 tablespoons half-and-half or light cream (optional)
Grated Cheddar or Monterey Jack (optional)

Instructions

 

Put all the ingredients in your crock-pot and cook on high for 5 hours or low for 8 hours. You can add cream and serve with cheese if desired. 

 

** For the freezer meal I already added cream so all you have to do is thaw the meal and heat it up!