1Spinkle chichen with salt, pepper and cumin. In large skillet on medium heat, cook chicken, onion, jalapeno in oil for 3 to 4 minutes or until chicken is browned. Add garlic and cook for 1 more minute.
2Transfer to 3qt slow cooker. In small bowl mash 1 cup of beans, add 1/2 cup broth and mix until blended.
3Add to slow cooker along with rest of chicken stock and remaining beans. Cover and cook on low for 3 hours.
4Add sour cream and 1 cup taco cheese and cook for another 1/2 hour.
5Garnish with shredded cheese, fresh cilantro and taco chips