White Chicken and Chili Soup

White Chicken and Chili Soup

1/2 kilo (1 pound) chicken
1 yellow onion, diced
3 cloves of garlic, minced
2 cups chicken stock
1 15 oz can white beans
3 hot peppers, blackened, peeled, and diced
1 cup sweet corn (canned or frozen)
2 cups spinach
1/2 tablespoon salt
1/2 tablespoon pepper
1 teaspoon cumin
1 teaspoon ground rosemary and thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
110 g (4 oz) cream cheese
1/2 cup heavy cream

Topping Options:
shredded cheese
diced hot pepper
tortilla chips
sour cream

1.  Dump everything (except for the cream cheese and heavy cream) into the crock pot and cook on high for 3 hours (low for 8 hours).
2.  After 3 hours pull the chicken out and shred it (remove any bones)
3.  Stir in the chicken and the cream cheese and heavy cream.  
4.  Let cook for another 15 minutes.
5.  Serve with your favorite toppings.

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This soup is so delicious and very comforting.  We had enough for two meals for the two of us.  It was just as delicious heated up as it was on the first go around.  There's really not much more to say about it!