Creamy White Bean Chicken Chili
Slightly Adapted From A Bountiful Kitchen
1/2 Tbsp. oil
1 medium onion, diced
1 clove garlic, minced, or 1 tsp. garlic powder
1 large chicken breast, cooked and shredded
2 cans Great Northern Beans, rinsed and drained
1 (14.5 oz.) can chicken broth
1 (4 oz.) can chopped green chiles
1 tsp. salt
1/8 tsp. cayenne pepper
1 tsp. cumin
1 cup sour cream
1/2 cup half & half
1. Saute onion in oil under tender, about 5 minutes. Add garlic and cook 1 minute. Add chicken, beans, broth, chiles and seasonings. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes. Remove from heat. Stir in sour cream and half and half. Serve immediately.
*For a Slow Cooker version: Add all the ingredients, including a whole chicken breast, into a slow cooker and leave out the sour cream and half & half. Cook on high for 4 hours. When there are 30 minutes left, remove the chicken, shred it, and place back into the slow cooker. Stir in the sour cream and half and half and cook for the remaining 30 minutes.
Optional: Top with tortilla chips and cheese to make it extra tasty. Tostito's Hint of Lime are perfect with this.