White Chicken Chili

By scratch cook

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

Preparation

Step 1

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chilies and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1½ cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.