White Bean & Chicken Chili

By CruelK8E

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 1-2 cans (4 ounces each) chopped green chilies (I'm a wimp and only used 1 can)
• 1 teaspoon salt, divided
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream (I used reduced fat)
• 1/2 cup whipping cream
• cilantro, chopped (to garnish)
• paprika, (to garnish)

Details

Servings 6
Adapted from chefmommy-brandao.blogspot.com

Preparation

Step 1

1. Season the chicken with half the salt and half the pepper.

2. Then, in a large saucepan, saute chicken, onion and garlic powder in oil for 3-4 minutes.

3. Add the chicken mixture to your slow-cooker. Add beans, broth, chilies and seasonings to slow-cooker as well. Cook on low for 4 hours.

4. After 4 hours, shred the chicken with a fork and stir in sour cream and whipping cream, let cook for another 15 minutes on low.

5. Garnish with fresh cilantro and a sprinkle of paprika, if desired. Serve immediately. This is especially good served with tortilla chips.