Step 1

Combine chicken, beans, diced tomatoes/chilis, lime juice, onion, garlic and spices in the slow cooker.

Step 2

Whisk flour with 1 cup of water and add to the slow cooker.

Step 3

Add the other 4 cups of water.

Step 4

Cook on high for 4 hours (or medium for 6, low for *To cook on the stove top, add an additional half cup of water, and simmer for an hour over low heat.

Step 5

Shred chicken.

Step 6

In a small sauce pan, whisk 3 Tbsp of cornstarch with 1/4 cup of water.

Step 7

Once it's nicely mixed, add 1 cup of the liquid from the soup to the sauce pan and heat over medium heat. Once it starts to bubble, it will thicken right up very quickly.

Step 8

Add it back to the soup and mix it in well with a spoon or the whisk.

Step 9

Serve with crushed tortilla chips, cilantro, and sour cream.