White Chili

3 pounds of chicken breast
3 16-ounce cans chicken broth (divided)
1 onion, chopped
1 pkg taco seasoning
2 Tbsp chili powder
2 tsp salt
2 tsp cumin
2 tsp oregano
1 tsp pepper
3 drops Tabasco sauce
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can small white beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 small cans chopped green chilis
2 cans chopped tomatoes, drained
8 oz cream cheese
16 oz sour cream
8 oz heavy cream

Mix 1 can of the chicken broth with the taco seasoning and chili powder.  Put them in a crock pot.  Add the chicken and onion.  Cook on high 3-4 hours or low 4-6 hours.  One hour before serving, combine the other two cans of chicken broth, the beans, the tomatoes, the chilis, and the spices in a large pan.  Heat to boiling then reduce to a simmer.  While the bean mixture is cooking, remove the chicken from the crockpot and shred it.  Just before serving, add the chicken to the bean mixture.  In a separate bowl, use an electric mixer to combine the cream cheese and sour cream then stir in the heavy cream.  Add the cream mixture to the chicken and bean mixture.  Heat through and serve.  (Serves 12-16 people.)