Slow Cooker White Bean & Chicken Chili

1 medium onion, diced

1½ pounds boneless skinless chicken breasts, thighs, or a combination (cut breasts in half, if using)

7 large smoked Hatch chiles, peeled and diced (Can substitute 3 poblano chiles, roasted, peeled, and diced. See note below.)

1 (7-ounce) can fire-roasted peeled diced green chiles, undrained

4 large cloves garlic, minced

1 pound Camellia Brand Great Northern Beans, rinsed and sorted (can substitute 1 pound Camellia Brand Cannellini Beans)

3½ to 4 cups chicken broth

1½ tablespoons ground cumin

1 teaspoon smoked paprika

½ teaspoon ground red pepper (optional)

1 cup heavy whipping cream or whole milk

2 tablespoons masa (corn flour) or cornmeal

Salt and white pepper to taste

Assorted toppings: shredded cheese, sour cream, sliced avocado, and chopped fresh cilantro

Warm corn tortillas, to serve

Directions at louisianacookin.com

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