Add oil to a pot and brown onion and garlic.

Add sautéed onion, chicken breast, salt, cumin, green chili, frozen corn and 1 can BUSH’S® White Chili Beans to a slow cooker and stir to combine.

Slow cook on high for 3 ½ hours. Remove chicken breast, and shred. Blend 1 can of beans in a blender then add too slow cooker and stir. Cook for an additional half hour. Stir in shredded chicken and remove from heat. Serve with sour cream and jalapeno slices.