Crock Pot White Chili

I tried this recipe after my friend Kerri posted it on her blog, saying she received it from another friend of ours, Holly.  Cooking the chicken breasts with the soup made the meat moist and tender.

2 raw chicken breasts or thighs

1/2 onion chopped
2 tsp minced garlic
3 cans of Great Northern Beans, rinsed

3 cups chicken or vegetable broth
1 can 4 oz chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Toppings:

Juice from fresh lime wedges

Tortilla strips/chips

Shredded cheese

Diced avocado

Cilantro

Add everything except sour cream and whipping cream to the crock pot.

Stir together and cover, cooking for about 4 hours.

Shred the chicken a little bit with two forks.

Stir in the sour cream and then the cream.

Let sit for another 15 minutes or so to warm through before serving.

Dry Bean Method:

Use 1 pound dry white beans instead of canned beans.

Rinse and pick over beans and toss them in the crockpot.

Increase broth to 5 cups.

Add everything else except the sour cream and whipping cream.

Stir a little bit and cook on low for 7-10 hours.