White Chili with Chicken

4 boneless, skinless chicken breasts

3 cans corn

3 cans great northern beans, drained and rinsed

2 4-oz cans chopped green chiles

4.5 c water

4 1/2 tsp chicken bouillon granules

1 medium onion, chopped

2 tsp minced garlic

1 1/2 tsp basil

1 1/2 tsp oregano

1 1/2 tsp cumin

1 1/2 tsp salt

2 Tbsp butter

juice from one lime

2 Tbsp fresh cilantro, chopped

3/4 c sour cream

Place all ingredients except lime juice, cilantro, and sour cream in a slow cooker. Cook 6-8 hours on low, shred chicken. Add lime juice and cilantro and cook one more hour. Stir in sour cream just before serving.

To heat from frozen, thaw under warm running water and heat through on the stove or microwave.