Crock Pot Creamy White Chicken Chili

I confess again that I don't eat the soups I make, because I don't like soup.  But I hear that it was really good.  It pretty much disappeared not long after it was finished.

Crock Pot Creamy White Chicken Chili
from Jamie Cooks It Up

4 (15 oz) cans white beans
1 (15 oz) can pinto beans
1 (14.5 oz) can diced Mexican stewed tomatoes
1 (4 oz) can green chilies
1/2 cup salsa
1 tbsp taco seasoning
1 chicken breast
1 chicken thigh
1/2 cup sour cream
1/2 cup heavy whipping cream
1 tsp oregano
1/2 tsp cumin

Drain the juice from the cans of beans and rinse in cold water.  Place all the beans in a large crock pot.  Add the green chilies, tomatoes, salsa and taco seasoning.  Stir and combine completely.  Place the chicken pieces in the pot.  Scoop some of the bean mixture over it so they're covered.  Cover the crock pot and cook on low for 7 hours, or on high for 4.  Remove the chicken from the crock pot and shred with two forks.  Toss it back into the pot.  Stir in sour cream, whipping cream, oregano and cumin.  Stir well to combine.  Cook on high for 15 minutes or until all ingredients are heated through.

If you have leftovers, add a little bit of milk when heating up.