• 1 cup low-fat, low-sodium chicken broth
• 1 chopped onion
• 2 tablespoons all purpose flower
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon hot sauce
• 1/8 teaspoon fresh ground black pepper
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 3 (19 oz) cans of cannellini beans, rinsed and drained
• 1 (15.5 oz) can of no-salt-added whole kernel corn, drained
• 1 (4.5 oz) can of chopped green chiles
• 2 garlic cloves minced
• Shredded reduced fat mexican cheese blend
• Reduced fat sour cream
• Fresh chopped cilantro
• tortilla chips (optional)

1. Combine first 13 ingredients in electric slow cooker. Cover and cook on high for one hour; Reduce heat to low and cook for four hours.
2. Top servings with shredded cheese and cilantro and garnish with sour cream and tortilla chips.

Awesome recipe from The Best of Cooking Light.