We love chili any time of the year, but especially in the fall and the winter. This is a good change from the classic chili and so full of flavor. My husband would appreciate a crock of this in the refrigerator any time!
Place the chicken breasts on the bottom of the crockpot. Add the chopped onion and minced garlic.
In a small bowl, combine the chili powder, cumin, onion powder, garlic powder and cayenne pepper. Sprinkle the spices over the chicken breasts.
Pour in the chicken broth, green chilis, white corn and Great Northern beans. Cook on low for 6 - 8 hours.
At hour 7, using a small saucepan, melt the butter over medium high heat. Whisk in the flour. Allow to simmer and brown slightly. After two minutes, stir in the coconut milk, chicken granules, salt and pepper. Simmer for 4 - 5 minutes, stirring constantly. It will thicken slightly.
Pour the sauce into the crockpot and mix to combine. Add the sour cream and mix again. Let cook one more hour.
Remove the chicken from the crock. Shred the chicken with two forks and return to the pot.
You now have a delicious soup to serve! Enjoy!
If you're like my mother-in-law, you don't like recipes that have more than five ingredients. I'm not like that. I believe a recipe needs a lot of ingredients to get the full flavor I'm looking for. Don't let it scare you. It will be worth it!