Chicken white chili in the crock pot

I adapted this from a recipe on food.com.

The original:
http://www.food.com/recipe/amazing-crock-pot-white-chili-w-chicken-194585

In the crock pot, on high, about four hours:
- one can chicken noodle soup
- three cans water
- one box Archer Farms butternut squash soup
(I didn't have chicken stock)
- about 2 cups diced leftover chicken
- 2 really big cloves garlic, minced
- 3 peppers from my garden, diced (one green, one jalapeño, and one spicy green)
- about 45 ounces white beans
- 1 tablespoon cumin
- 2 teaspoons parsley
- 1 teaspoon fresh oregano from my garden
- 1/2 teaspoon country herb seasoning
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fresh ground black pepper

At 2:30 (about 80 minutes after I set the crockpot up), I tasted the broth and found the peppers had kick but the broth was a tad plain and runny and I saw way more chicken than beans.

So I went into my freezer and added another bag of beans. Each bag is roughly 15 ounces/1 can. Then I added maybe a 1/2-3/4 teaspoon more cumin and about 1/2 teaspoon chili powder.

Then I still wasn't happy so I added a can of creamed corn for more body. Might add fresh broccoli later.