Little Man was in the dog house last night so I didn’t get pictures taken, but I promise (to try) to post those later. The one here is right now, sitting on the floor in my office warming up.
White Chicken Chili
1 1/2 lbs. boneless, skinless chicken breasts, cut into bite size pieces
1 large onion, chopped fine
2 tsp. minced garlic (or, if you are like me, its more like 2 TABLESPOONS)
2 TB olive oil
2 cans (15.5 oz.) Great Northern Beans, rinsed and drained
2 cans chicken stock
2 cans (4.5 oz.) chopped green chilies
1 1/2 tsp. kosher salt1
1/2 tsp. cumin
1 1/2 tsp. ground oregano
1 1/2 tsp. pepper
1/2 tsp. cayenne pepper (or more ;-)
2 cups sour cream
3/4 cup whipping cream
Saute onion, garlic and chicken in olive oil until chicken is no longer pink. Add beans, broth, chilies and remaining seasonings. Stir well and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. This makes a very thin “chili”. You can beef it up by using another can of beans and more chicken if you want yours chunkier.
By the way - shameless plug here, the crock pot in the picture is the Hamilton Beach Stay or Go slow cooker. I cannot recommend this one enough! The lid clamps shut and has a rubber gasket so that when you are transporting it to work for a luncheon, it WILL NOT SPILL. I mean it. I had to slam on the brakes one time for an idiot in front of me, turned the thing completely upside down, and nope, NOT A DROP escaped. Go getcha one. Seriously.