2 pounds boneless, skinless chicken breast 1 large yellow onion, diced 2 stalks celery, diced 2 4oz. cans diced green chilis 3 cloves garlic, minced 2 teaspoons cumin 1 1/2 teaspoons salt 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 bay leaf 4 cups chicken stock 1 13.5 oz. can cannellini beans, rinsed 1 13.5 can hominy or corn, drained 4 T butter 4 T all purpose flour 2 fresh jalapeno (optional)

Put everything in the crockpot except beans, hominy/corn, butter, flour, and jalapeno. Cook on high 4 hours or low 6 hours. 1 hour before serving: Lift the chicken from the chili and set aside. Remove the bay leaf and discard. Create beurre manié with the butter and flour. Beurre manié is equal parts soft butter and flour (in this case, 4T each), rubbed together until you get little flour covered balls of butter. Add the beurre manié to the soup, and shred the chicken while the beurre is melting into the soup. Add the shredded chicken back to the soup, along with the beans and hominy/corn. If you want more heat, deseed, derib, and dice a jalapeno and add it to the soup. I slice a 2nd jalapeno into rounds to serve with the soup in case someone wants more heat. Serve with shredded cheese, sour cream, corn chips, and/or lime wedges. Will keep 5 days in fridge or 3 months in freezer.