Best White Chicken Chili, Gluten Free

1 large chicken breast, can be bone-in or not
2 cans beans: kidney, pink or cannelini
1 small can green chilis or 1 small can Rotel
1 package Williams' chicken chili seasoning
2 soup cans of chicken stock half
half a seeded and chopped jalapeno (optional)
10 oz package frozen corn
cactus or green pepper (optional)
1 T chili powder
 1 t oregano
2 t cumin
salt and pepper to taste (note there is no salt in the Williams' packet)
2 t-1 T cornstarch
juice of one lime
green onion (optional)
shredded Monteray Jack or Mexican cheese
half a cup uncooked rice (optional)

If you are sensitive to gluten, do not use Campbell's Cream of Chicken in this recipe. It's full of wheat products.

In a crockpot, place the chicken breast, skin on if it came with it. Pour over the beans, drained, the chilis, the seasoning packet, the chili/oregano/cumin, corn, pepper, salt to taste, jalapeno and the chicken stock. Stir to combine and simmer on high for 5 hours.

 An hour or two before serving, put a ladel of the soup in a mug and dissolve in this soup the cornstarch. Mix until well dissolved and not lumpy. Pour back into pot and stir. Add rice at this point if you want to have it. 

A few minutes before serving, add the juice of one whole lime to the crockpot. Serve topped with chopped green onion and cheese melted on top. Serve with corn chips or maybe cornbread, though that is a lot of corn. Enjoy!